Sorry about the photo guys
the only pic I took... of my MANI!
Ingredients - Cookie:
200g Butter, softened
73g Icing sugar
210g Flour, sifted
1t lemon zest
Ingredients - Icing:
120g butter, softened
200g icing sugar, sifted
25g lemon curd
Beat butter and sugar together until light and creamy. Sift flour several times to aerate, add to butter mix with zest. Stir till a smooth dough forms.
put into a piping bag with a star nozzle and pipe small rosettes onto lined baking trays.
Bake low and slow - 140 centigrade for 20-25 mins.
Cookies should be smelling delicious but not yet coloring up.
Cool on trays for 5 mins then transfer to wire racks to cool completely.
To make Icing: Beat butter and sugar until light and fluffy. Stir through curd.
Sandwich cookies together with icing
Ginger melting moments with raspberry buttercream
♥ Paula Shoe Fiend.