lumicero/recipes-ing2inst huggingface dataset:
Title: Luxurious Angel Food Ambrosia Cake
Ingredients:
- 1 eggs
- 2 sugar
- 1/2 unsalted butter
- 2 salt
- 1/8 orange zest
- 16 mandarin oranges
- 8 pineapple slices
- 2 sweetened flaked coconut
- 1
- 2
- 1
- 2
Instructions:
1. PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
2. CAKE: Slice cake horizontally into 3 even layers.
3. In a mixing bowl, add vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
4. Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut in 1/2.
5. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
6. Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.Press toasted coconut into sides and on top of cake.
Title: Chocolate Pineapple-Cherry-Pecan Upside Down Cake
Ingredients:
- 1 eggs
- 1 cherry pie filling
- 2 pineapple slices
- 1/3 pecans
- 1 maraschino cherries
- 1
- 6
Instructions:
1. Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
2. Roughly chop the remaining pineapple slices.
3. Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
4. Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
5. Let cool slightly in pan then invert cake onto a platter.
Title: Mini Chip Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 salt
- 3 flour
- 2 powdered sugar
- 1/2
Instructions:
1. Beat butter, powdered sugar, vanilla and salt in a large bowl until creamy.
2. Gradually beat in flour and stir in chips and nuts.
3. Shape into 1-inch balls and place on ungreased baking sheets.
4. Bake in 375° oven for 10-12 minutes or until set and lightly browned.
5. Sift sugar over hot cookies on baking sheet.
6. Let stand 10 minutes and then remove to wire racks to cool completely.
7. Sprinkle with additional sugar, if desired.
Title: Peach Crumble
Ingredients:
- 3 1/2 granulated sugar
- 1/3 cornstarch
- 1 1/4 lemon juice
- 4 table salt
- 1 cinnamon
- 1 nutmeg
- 1 flour
- 1 granulated sugar
- 1/4 brown sugar
- 1/4 table salt
- 1/8 vanilla
- 2 unsalted butter
- 6
- 1/2
Instructions:
1. Adjust oven racks to lower and middle positions; heat oven to 350°F.
2. FOR THE FILLING: Gengly toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt , cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch square glass baking dish.
3. FOR THE TOPPING: While the peaches are macerating, combine flour, sugars, (reserving 1 tablespoons granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixtuer should break up into roughly 1/2 -inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18-22 minutes.
4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper,slide topping over peaches and spread into even layer wiith spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining Tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375F and bake until well browned and fruit is bubbling around the edges, 25-35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
Title: Raspberry Shortbread.
Ingredients:
- 4 butter
- 1 1/2 self raising flour
- 1 1/2 sugar
- 2 eggs
- 2
- 1
Instructions:
1. Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
2. Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
3. Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
4. Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
5. PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.
Title: Limoncello Buttercream
Ingredients:
- 1/4 coconut oil
- 1/2 icing sugar
- 2 lemon
- 1
Instructions:
1. Cream together coconut oil, icing sugar, Limoncello, extract, and lemon zest until creamy.
2. Chill at least 1 hour before using.
Title: Brown Sugar Crackle Cookies
Ingredients:
- 2 brown sugar
- 1/4 butter
- 1/4 eggs
- 2 vanilla
- 2 flour
- 2 whole wheat flour
- 2/3 baking powder
- 1 salt
- 1
Instructions:
1. cream brown sugar, butter, oil, eggs and vanilla.stir in dry ingredients.
2. divide dough in half and roll out cookie dough on slightly floured surface to 1/4" thickness.
3. cut out cookies with round 2" cutter and place on lightly oiled cookie sheet.
4. bake at 350* for 8-10 minutes
5. leave on sheets after removing from oven for 2 minutes and then remove to rack to cool.
Title: Cinnamon Chocolate Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 margarine
- 1/2 shortening
- 4 water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 cinnamon
- 1 vanilla
- 1 powdered sugar
- 1 vanilla
- 1/3 margarine
- 1 evaporated milk
- 1/2 pecans
- 6
- 1 1/2
Instructions:
1. Sift sugar and flour into a large bowl.
2. In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
3. Pour over flour/sugar mixture and mix well.
4. Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
5. Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
6. To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
7. Pour over warm cake and use a warm knife to spread.
Title: Grandma's Homemade Icing
Ingredients:
- 3/4 shortening
- 2 salt
- 1 vanilla
- 1 powdered sugar
- 4 milk
- 1/2
Instructions:
1. Beat the shortening and white syrup together.
2. Add salt and vanilla.
3. Continue beating while adding the powdered sugar and milk alternatively.
Title: Citrus Bundt Cake
Ingredients:
- 1 pecans
- 1 instant lemon pudding
- 1 eggs
- 4 margarine
- 1/2 sugar
- 1/2
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325*.
2. Grease and flour bunt pan. Place nuts in the bottom.
3. Mix cake mix, pudding mix, eggs, juice, oil, and liquor. Carefully pour into bunt pan.
4. Bake for 1 hour or until toothpick comes out clean.
5. Cool in pan. Remove cake and poke holes all over cake.
6. Boil margarine, sugar, and juice for 5 minutes, then remove from heat. Add liquor.
7. Pour carefully over cake and let cool.
Title: Lilikoi (Passion Fruit) Cream With Fresh Fruit
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 1/2 heavy cream
- 1
Instructions:
1. Cut assorted fruit Into a 6 fruit bowls (or mix in medium bowl). Set aside.
2. In a large bowl of an electric mixer, beat cream cheese and 1/4 cup of sugar.
3. Add lilikoi juice and beat until smooth and creamy, chill for 20 minutes.
4. In a small bowl of an electric mixer, beat cream, add remaining 1/4 cup sugar. Beat until stiff peaks form. Fold into lilikoi mixture.
5. Spoon mixture over fruit.
Title: Martha Stewart's Anzac Biscuits
Ingredients:
- 2 flour
- 2 rolled oats
- 2 sugar
- 1 unsalted butter
- 1 golden syrup
- 2 baking soda
- 3/4 boiling water
- 1/4
Instructions:
1. Preheat oven to 350 deg F.
2. Line baking pans with parchment and set aside.
3. In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
4. Over medium heat melt butter with syrup.
5. Boil water and dissolved soda in it.
6. Carefully add butter mix to the soda mix-- Watch!
7. butter is hot and will bubble up.
8. Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
9. Divide this dough into three and each third into 12: this way you will get even sized cookies.
10. Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
11. Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
12. Transfer to cooling racks.
Title: Mexican Trifle
Ingredients:
- 1 sugar
- 1/2 flour
- 1/4 cinnamon
- 3 milk
- 4 eggs
- 2 butter
- 1 vanilla
- 1/2 ladyfingers
- 1 papayas
- 1/2 Cointreau liqueur
- 2 brandy
- 1/4 cream of tartar
- 1/8 chocolate curls
- 1
Instructions:
1. Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil and stir 2 minutes.
4. Beat egg yolks slightly.
5. Blend a small amount of hot mixture into egg yolks; return all to the pan.
6. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
7. Cover and chill.
8. To assemble, spread cake with apricot jam.
9. Dice fruit of choice; place in a bowl with Cointreau.
10. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
11. Fold into chilled custard a little at a time.
12. Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
13. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
14. Top with remaining custard, fruit and whipped cream.
15. Garnish with chocolate curls.
Title: Raspberry Coconut Jelly Roll
Ingredients:
- 1/2 cake flour
- 1/8 baking powder
- 4 eggs
- 1 vanilla extract
- 1/2 sugar
- 1 salt
- 1 cream of tartar
- 1/2 confectioners' sugar
- 3 vegetable shortening
- 3 unsalted butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1 light corn syrup
- 1/2 water
- 2 unsweetened flaked coconut
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
2. Into a large bowl, sift the flour and baking powder together three times.
3. In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
4. Fold in the flour mixture.
5. In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
6. In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
7. Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
8. Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.
Title: Ridiculous Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 flour
- 1 salt
- 1 baking powder
- 1 baking soda
- 2 chocolate chips
Instructions:
1. Preheat oven to 350.
2. In a large bowl, mix butter, sugar, brown sugar, eggs, and vanilla until light and fluffy.
3. Sift together flour, baking soda, baking powder, and salt in a separate bowl.
4. Slowly mix flour mixture in to butter/sugar mixture.
5. Stir in chocolate chips. (You can use any kind of chocolate chips or small candy -- toffee bits are especially good if you refrigerate the dough for an hour or so before baking).
6. Place rounded spoonfulls of dough on a cookie sheet 2 inches apart.
7. Bake for 10-12 minutes or until edges are golden brown.
Title: Peaches and Cream Cake by Lucky Leaf
Ingredients:
- 1 eggs
- 1 sour cream
- 2 cream cheese
- 1/2 butter
- 1 vanilla
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 [or 325 for glass pan]. Blend pie filling, dry cake mix eggs and sour cream. Spread evenly on bottom of 9" x 13" pan treated with non-stick cooking spray. Bake 45 minutes until it spring back when lightly touched in center. Cool. Combine cream cheese, butter, vanilla, and sugar.
2. Spread over top of cooled cake.
Title: Chocolate Honey Almond Tart
Ingredients:
- 1/4 unsalted butter
- 9 chocolate graham crackers
- 2 heavy cream
- 3/4 honey
- 1/4
- 12
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter the bottom and sides of a 9-inch tart pan.
3. Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
4. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
5. Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
Title: Crumble Swirls
Ingredients:
- 200 flour
- 3 baking powder
- 100 Quark
- 50 milk
- 25 applesauce
- 25 sugar
- 30 salt
- 1 flour
- 100 granola cereal
- 50 sugar
- 30 butter
- 60 raisins
- 50
Instructions:
1. For the dough mix flour and baking powder in a big bowl. Add quark, milk, oil, apple sauce, sugar and salt. Using the dough hooks knead into a smooth dough-first on lowest and then on highest speed for about one minutes (do not knead longer or dough will turn sticky).
2. Turn out onto a floured surface and roll out into a rectangle of about 35X20cm.
3. For the crumbles mix flour and granola cereal in a bowl. Using your hands work in butter and sugar until the mixture resembles coarse crumbs.
4. Spread the crumbles onto the rectangle. Sprinkle with the raisins.
5. Starting from the longer side, roll up. Cut into slices of about 1.5cm thickness. Place on a paper-lined baking sheet cut side down. Brush with milk.
6. In the preheated oven at 180°C/350°F bake for 15 minutes or until lightly browned.
Title: Hot Raspberry Souffle
Ingredients:
- 12 raspberries
- 3 sugar
- 2/3 sugar
- 1/3 cornstarch
- 6 vanilla ice cream
Instructions:
1. Preheat oven to 375°F Butter 8 3/4 cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 T sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead, cover an let stand at room temperature.
2. Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divid souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.
Title: Strawberry Cream Cheese Brulee
Ingredients:
- 1 cornstarch
- 2 light-brown sugar
- 1/3 canola oil
- 4 vanilla extract
- 2 fat free cream cheese
- 1 strawberry
- 1 white sugar
- 1
- 8
Instructions:
1. Combine the milk and cornstarch in the top of a double boiler and stir until the cornstarch is completely dissolved.
2. Add the brown sugar, egg whites and oil, and mix well.
3. Place the top of the double boiler over simmering water and cook, stirring constantly, until the mixture comes to a simmer.
4. Continue to cook, stirring constantly, until it thickens, about 3 minutes.
5. Remove from the heat and stir in the vanilla.
6. Add the cream cheese and continue stirring until the cheese melts and the mixture is smooth.
7. Fold in the sliced strawberries and spoon the mixture into 8 ramekins, filling each one about two-thirds full.
8. Cover the ramekins with plastic wrap and refrigerate until cold.
9. To serve, uncover the ramekins and sprinkle 1 teaspoon of sugar evenly over the top of each one.
10. Arrange the ramekins on a baking sheet and place them under a preheated broiler until the sugar melts, bubbles and starts to brown.
11. Serve immediately.
Title: Chocolate Truffle Cookies
Ingredients:
- 6 dark chocolate
- 4 butter
- 1 1/3 flour
- 1/2 baking powder
- 2 eggs
- 1 white sugar
- 1 vanilla
- icing sugar
Instructions:
1. Chop chocolate into small pieces. Combine chocolate and butter in a double boiler. (chocolate should not touch boiling water) Bring water to a boil, then turn off element. Stir until creamy and smooth.
2. In a medium bowl, beat the eggs and sugar on medium until pale and creamy. Reduce the speed and gently add the warm chocolate, a little bit at a time. Add the vanilla extract. Sift the flour and baking powder together and add to the base ingredients. Blend to mix.
3. Cover the mixture and chill for at least one hour or up to 2 days. When ready to bake, line baking sheet with parchment paper.
4. Preheat oven to 350°F.
5. Shape the dough into 1-1/2-inch balls. Coat the cookies with icing sugar, tossing to coat. Place the cookies on the prepared pans. Press down gently with hands to flatten. The cookies will spread very little during baking.
6. Bake 12 - 15 minutes for soft centres and crisp edges. Rest for 5 minutes on the sheets before removing to rack to finish cooling.
Title: Banana Graham Cracker Pudding
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 2 milk
- 2 butter
- 2 vanilla
- 1 bananas
- 2 graham crackers
- 1 1/2
Instructions:
1. Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
2. Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
3. I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.
Title: Perfect Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 peanut butter
- 1 3/4 flour
- 1/2 salt
- 1/2 baking powder
- 1 baking soda
Instructions:
1. Preheat oven 400°F.
2. Cream butter and brown sugar until smooth, about 5-7 minutes on 2 with the mixer stand. Add in the peanut butter, mix until all blended.
3. Add in eggs, one at a time and vanilla, beat for about 2 minutes on 2.
4. In another bowl, combine flour, salt, baking powder and soda together. Then slowly add to the peanut butter mixture and blend well. Once you have it blended well, add in the other half of the flour.
5. Line your baking stone or cookie sheet with parchment. Spoon 1.5 teaspoon of dough. Flatten a tad with a fork.
6. Bake for 8-10 minutes. Enjoy!
Title: Lemon Sweetie Pies
Ingredients:
- 2 eggs
- 2 lemons, zest of
- 1/2 fresh lemon juice
- 1 granulated sugar
- 1/4 unsalted butter
- 2 2/3 all-purpose white flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 2/3 granulated sugar
- 1 1/2 lemon zest
- 1 egg
- 2 1/2 vanilla extract
- 2 fresh lemon juice
Instructions:
1. LEMON CURD:
2. in a medium heavy nonreactive saucepan, combine the eggs and egg yolks, lemon zest, lemon juice, sugar and butter.
3. Bring to a full boil, whisking constantly, over medium-high heat.
4. Boil for 1 minute, whisking constantly; it will be fairly thin.
5. Remove from heat, whisk for 30 seconds more.
6. Let stand until cooled to warm. Strain the lemon curd through a fine sieve into a medium bowl.
7. Cover tightly and refrigerate until chilled and thickened, at least 1 1/2 hours.
8. The lemon curd may be refrigerated up to 4 days.
9. DOUGH:
10. Preheat oven to 350*.
11. Grease several baking sheets or coat with nonstick spray.
12. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
13. In a large bowl, with electic mixer on medium speed, beat together the butter, sugar and lemon zest until very light and fluffy. Add the egg, 1 tbls water, the vanilla and lemon juice and beat until thoroughly incorporated.
14. Reduce the speed to low and beat in half of the flour mixture.
15. Gradually beat or stir in the remaining flour mixture until well blended.
16. Shape portions of the dough into generous 1 1/4" balls with lightly greased hands.
17. Place on the baking sheets, spacing about 2 1/2" apart.
18. Using your thumb or knuckle, press a deep well into the center of each ball, take care not to break throught he dough, or the lemon curd will leak out during baking.
19. Place about 3/4 tsp of lemon curd into each well, mounding it slightly.
20. Bake the cookies, one sheet at a time in the middle of the oven for 10-13 minutes or until lemon curd is bubbly and the cookies are lightly browned at the edges. Reverse the sheets from front to back halfway through baking -- to ensure even browning.
21. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes.
22. Using a spatula, transfer the cookies to wire racks.
23. Let stand until completely cooled.
24. Store in an airtight container for up to 2 days. The cookies may be frozen for up to 1 month, but will be soft rather than crisp.