There was a time in my life when I was making shortbread cookies once a week. This created a constant shortage of butter and flour in my very petite pantry so we started buying them by the bucket. I sensed our arteries dangerously inflating with each bite but I didn’t care because my bellicose roommates behaved wondrously when fed shortbreads. Eventually I had to quit my perfunctory compulsion for fear of heart failure until I saw this delightful recipe for shortbread sandwiches in Tracey Zabar’s One Sweet Cookie. But Tracey, why have round cookies when you can have daisies?
A large plate of these lemon curd filled poppy seed linzer daisies made everyone smile. They thought the daisies were “cute”. They were. I got a little overexcited and paired them with parsley for some cheesy photos, but that’s really a bit kitsch in retrospect.
These cookies are perfectly textured… the lemon curd is a vibrant layer sandwiched between thin buttery goodness. Their decadence is worth every minute of work.
I gave half a dozen daisies away for a birthday gift and they were very well received. I’m not one to calorie count but I would guess that these are the most dangerous cookies to consume in high numbers. Death by daisies? I am not sure I am ready for that flowery departure, but these made my heart jump a bit after half a dozen. Trust me, these are made for sharing.
Lemon and Poppy Seed Linzer Daisies
Recipe Adapted from Tracey Zabar’s One Sweet Cookie
1 1/2 stick of sweet cream butter (6 oz.) @room temperature
1/4 c. granulated sugar
1/4 powdered sugar (+ more for dusting)
1/2 teaspoon vanilla
1 3/4 cups of flour
1/4 ts. salt
2 TB poppy seeds
+ Using a hand mixer, cream together butter, sugars, and vanilla until mixture becomes fluffy. Add flour and salt and mix on low until well incorporated. Add poppy seeds and mix for 1 more minute on low.
+ Place dough between two sheets of parchment paper and roll to 1/4″ thickness. Remove top piece of parchment and cut cookie shapes into the soft dough using daisy cutters, scoring holes into half of the cookies for the sandwich tops. Do not remove them from the dough. Place the top parchment paper on top of the dough sheet and freeze for 1 hour. You can prepare this one day ahead.
1 large egg
6 large egg yolks
1/2 c. granulated sugar
1/2 c. lemon juice (~4 lemons)
zest from two lemons
pinch of salt
1 stick (4 oz) of softened butter
+ Heat a saucepan of hot water to a boil and reduce to a simmer.
+ Prepare a large bowl of ice water. In a metal bowl, whisk all but the butter together and place it on top of the saucepan with simmering water, being sure to not allow the bowl to touch the water. Continue to whisk the mixture until it reaches a temperature of 170°F. Remove the bowl from heat and mix in the soft butter. Strain the curd through a mesh sieve into a metal bowl. Place this bowl into the ice bath and allow to cool completely.
Bake Cookies and Assemble:
+ Preheat oven to 325°F. Line 3 cookie sheets with parchment paper.
+ Remove cookies from the freezer – they should now easily ‘pop’ out of the sheet. I usually let the remaining cookie dough come to room temperature and re-roll/re-cut to make more cookies. Bake cookies for about 8 minutes and allow to cool on wire racks.
+ Dust the daisy tops (the ones with holes in the center) with powdered sugar.
+ Pipe 1/2 ts. of curd onto the bottoms of the sandwiches and gently top with sugar dusted daisy tops.
i am almost always hungry