Italian Lemon Stuffed Cookies
User Reviews
5
Italian Lemon Stuffed Cookies
Description
Italian Lemon Stuffed Cookies are made by preparing a lemon pastry cream consisting of milk, cream, lemon peel, egg yolks, sugar, flour, and vanilla heated gently until thickened, then chilled. Meanwhile, the cookie dough is mixed from flour, baking soda, powdered sugar, salt, lemon zest, egg yolks, and cold butter, then rolled into balls.
The chilled lemon cream is spooned into a well in the cookie dough balls before baking, producing cookies with a soft dough exterior and a creamy lemon filling inside. After baking, the cookies are finished with a lemon glaze made from powdered sugar, whipping cream, and lemon juice, which adds sweetness and bright citrus notes.
The cookies offer a balance of smooth lemon flavor in the filling and a tender, soft crumb in the dough, all enhanced by the glaze’s zing. Different fillings like Nutella or pistachio cream can replace the lemon cream for variety.
These cookies are best stored in an airtight container, keeping fresh up to four days in the refrigerator or frozen up to six months. Chilled dough and fillings ensure the cookies hold their shape during baking.
Ingredients
LEMON PASTRY CREAM
- ½ cup milk 2%
- ½ cup heavy cream whole cream
- lemon peel from 1-2 lemons, no white pith
- 2 large egg yolk
- ⅓ cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon vanilla
COOKIE DOUGH
- 1½ cups all-purpose flour 210 grams total
- ¼ teaspoon baking soda
- ½ cup powdered sugar 78 grams total, 2 ½ tablespoons
- 1 pinch salt
- lemon zest from ½ lemon
- 2 large egg yolk
- ½ cup butter 133 grams total, 1 ½ tablespoons, cold
EXTRAS
- 3-4 tablespoons powdered sugar aka icing sugar
LEMON GLAZE
- ½ cup powdered sugar sifted
- ½ tablespoon whipping cream whole
- 1 tablespoon lemon juice
Instructions
LEMON PASTRY CREAM
- In a medium pot, heat the milk, cream and lemon rind on medium/low heat, until very hot but do not boil. Remove from heat and let cool to warm. In a medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk again until smooth. Place the pot back on the stove on medium/low heat, and pour the warm milk/cream mixture through a sieve to remove the lemon rind (discard). Whisk continuously until thick. Remove from the heat and let cool for about 15 minutes. Then move to a glass bowl, cover with plastic wrap (make sure the plastic is touching the cream) and refrigerate for approximately 1-2 hours.
COOKIE DOUGH
- While the pastry cream is in the fridge, make the cookie dough. In a mixing bowl or food processor whisk together the flour, baking soda, sugar, salt and zest, then add the yolks and butter. Pulse or mix with the flat beaters to form a compact dough. Move the dough to a flat surface and form into a dough ball. Wrap it in plastic and refrigerate for approximately 45-60 minutes.
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- Remove the dough and pastry cream from the fridge. Roll the dough on a lightly floured flat surface to a 1/8" thickness (or a little thicker if you prefer), make 20 cut outs with a medium round cookie cutter (about 3 inches/7cm).Give the pastry cream a stir, then place a heaping teaspoonful of it in the middle of 10 of the dough circles and cover each one with another round (gently make a slight dome), and place on top of the cream, the dome helps to not flatten the cream while baking.Seal the edges with wet fingers, if you prefer you can seal it first with the tongs of a fork, then again with wet fingers. Place on the prepared cookie sheet. Bake for approximately 12-14 minutes. Let cool on the cookie sheet, then move to a wire rack, when cool dust with powdered sugar or drizzle with the lemon glaze. Enjoy!
LEMON GLAZE
- In a small bowl mix together the powdered sugar, cream and lemon juice. Add more powdered sugar or lemon juice depending on desired thickness.
Notes
- dough can be mixed by hand or in a stand mixer for convenience.
- cookie fillings can be varied to Nutella, chocolate cream, pistachio cream, or favorite jams.
- chill dough and filling well before assembling and baking for best shape retention.
- store cookies airtight at room temperature for 1 day or refrigerated up to 4 days; freeze up to 6 months with parchment between layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 92mg | 31% |
| Sodium | 152mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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