Lemon Seven-layer Cookies

When it comes to cookies I generally love simple recipes, the mix-everything-in-one-bowl kind of deal. But every once in a while, it's nice to make a fancy cookie, one that makes people go "Wow! You made bakery cookies!" Which is how my friends responded when I gave them my test batches, even though the first couple of times they came out kind of wonky.

Now I love the traditional seven-layer or rainbow cookies, with their intense almond flavor and dark chocolate coating. They always make me think of Christmas and the holidays and look so cute and festive on a cookie platter. With the layers of jam and chocolate, I thought that these cookies would be great in a citrus flavor, perfect for a summer or spring party.

Ingredients

• 4 large eggs, separated
• 1 cup (198g) white sugar + 2 tbsp (26g), divided
• 1 cup + 2 tbsp (254g) unsalted butter, softened
• 2 tbsp (12g) lemon zest, about 2 medium lemons zested
• 3 tbsp (35g) lemon juice
• 2 tbsp (25g) water
• 1-1/2 tsp (7g) vanilla extract
• 2-1/4 cups (254g) all purpose flour
• 1/2 tsp (3g) salt
• 3/4 cup (217g) seedless raspberry jam
• 9oz  (255g) white chocolate

Directions

1. Preheat oven to 350ºF. Line three 9"x13" baking pans with parchment paper.
2. In a medium bowl, combine the flour and salt and set aside.
3. In a mixer with the paddle attachment, cream the butter and one cup of sugar on medium-high speed until a very pale yellow.
4. Scrape down the bowl and add the egg yolks, mixing until well combined. Add in the lemon juice, zest, water, and vanilla extract and mix well.
5. Scrape down the bowl, add in the flour and salt and mix on low until just combined.
6. .....................................

For full instructions please see : www.thepudgyrabbit.com

Share this post