Here’s a special recipe that all you cookie loves will definitely have to try.
Here’s how to make Italian Lemon stuffed cookies:
Using a medium pot, heat the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
In a medium pot add yolks and sugar, whisk together until combined, then add the flour and vanilla, and whisk until smooth. Place the pot back on the stove, and pour into the pot the warm milk/cream mixture through a sieve this is to remove the lemon rind. Whisk the cream continuously until thickened.
Remove from heat and let cool for about 15 minutes. Then move to a glass bowl, cover with plastic wrap and refrigerate for approximately 1-2 hours.
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 soft dough. Wrap in plastic and refrigerate for 45 minutes.
Roll the dough on a lightly floured flat surface to a 1/8″ thickness, cut out with medium round cookie cutters, place a teaspoon of pastry cream in the middle and cover with another round dough cut out, gently make a slight dome with the top round, so that it doesn’t flatten the cream.
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. Bake and when cool dust with powdered sugar or a lemon glaze.
TIP: They can also be frozen in a freezer safe container, with parchment paper between the layers. They will keep for up to 6 months.