I had this recipe for Petite Lemon Curd Cookies bookmarked since way way back. It was actually physically bookmarked in my December 2003 edition of Gourmet magazine. I used to collect lots of food magazines and even though I no longer subscribe (my last issue was January 2006), I can’t bear to throw them away. I know that all the Gourmet and Bon Appetit recipes are available on-line, but there’s something special about these magazines to me. They signify the time in my life when I decided to break free of the Chinese-American mold (I was told I would be an attorney since birth) and devote my life to food. There have definitely been some tough times. Working with food is not very lucrative, and I’ll certainly never make what I could have as a lawyer, but as I finished up these pictures and sat down for a few afternoon cookies, I felt completely at peace and in place. I know this is what I was meant for.

Little Lime Curd Cookies

I did play with the recipe a bit, swapping the lemon curd for a lime curd (adapted from Nigella Lawson’s How to Be a Domestic Goddess) and adding poppy seeds to the cookies.

Little Lime Curd Cookies
~makes 50+ sandwich cookies

Poppy Seed Cookies

  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioner’s sugar + extra for dusting

Lime Curd

  • 6 tablespoons unsalted butter
  • 4 medium eggs, room temperature
  • 1/2 cup sugar
  • 1/2  cup fresh lime juice
  • 1 tablespoon lime zest

Instructions –

1. In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. Set aside.

2. In a stand mixer with paddle attachment, cream together butter and sugar on medium-high speed for 3 minutes, or until light and fluffy. Beat in the egg and vanilla. Reduce sped to low and mix in flour mixture, just until combined.

3. Separate into two balls. Flatten both into 6″ discs and wrap in plastic and refrigerate until firm, at least one hour.

Poppy seed cookie dough 1

4. Make lime curd while dough is chilling. Melt butter in a heavy bottom sauce pan. Whisk in the remaining ingredients and whisk over low heat until it thickens. Remove immediately to a glass bowl. Cover with plastic wrap against the curd. Chill until completely cool.

lime zest lime curd

5. Preheat oven to 375 degrees F, 30 minute before you are baking cookies.

6. Roll out dough on a well floured cookie sheet, to just less than 1/4″ thick. Chill in the fridge for 15 minutes. Cut with 1.25″ round cutter and place cookies on another un-greased cookie sheet.

Poppy seed cookie dough 2 un-baked poppy seed cookies

7. Bake for 8 minutes, or until lightly golden at the edges. Rotate sheet pans in the middle if your oven is not heated evenly. I find that some cookies at the edges will still brown too much so I just ate those, haha

8. Toss warm cookies into confectioner’s sugar. Place on cooling racks to cool completely.

Poppy Seed Cookies with Powdered Sugar

9. To assemble cookie, I find it easiest to use a small squeeze bottle. If you don’t have one, use a piping bag or a plastic bag with the corner snipped. Don’t fill the curd to the edges. When you put the top cookie on, it will squeeze outward a bit.

Little Lime Curd Cookie 2

Note: If you want the cookies for another day, don’t assemble. Put the poppy seed cookies between wax paper in an air tight container and keep at room temperature (after completely cooled). Keep the lime curd refrigerated. Assemble as close to serving as possible and dust with some more confectioner’s sugar.

posted by jessica at 08:25 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.