http://www.hairproducts.com/showimage.php?img=hp-bea-wat114.jpg&preset=2&otherl=
It makes me smell like these....
Which makes me want to make these....
Lemon-Cream Sandwich Cookies
Bon Appétit
January 2009
From Citizen Cake in San Francisco, CA
The zesty lemon-cream filling for the cookies can be made one day ahead. Cover and refrigerate the filling; bring it to room temperature before using.
Yield: Makes about 24 cookies
Filling:
1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (packed) powdered sugar
Cookies:
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
For filling:
Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
For cookies:
Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
Which makes me think of this...
All of these things remind me of this...
But when I look outside I remember that it is still like this...
Which makes me feel like this...
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzBZ7zkIEdK4Bbtn0kJwmN6zPJ6FH9PAuZjnSp2JmU9xo6ZumseSOg1q5aIb4gVZGDdOwAiAhbVtvhFzW5JufSD0nzrM5J9ewh3rpk4qXBwQpj59GSL8iI6AskGCE6wt_IsOYcRg/s1600-h/baby+crying
Maybe I should just make cookies...
YUM!
ReplyDelete