We have a habit of at least going to one movie a week. This last week we could not find one we both agreed on. Which does not happen very often. So we decided to see Sunshine Cleaning we were so please with Amy Adams acting in Doubt we thought we would give this one a try. She can sure carry a movie on her own maybe, I just like her because we both have flaming red hair. Amy plays a single mom struggling to make ends meet each month. She decides to open her own business of a disaster clean up company. Alan Arkin plays dad he is a handful and Emily Burt plays the flaky sister. I will say it has a few sad moments. They clean up some nasty messes. But when you leave the theater you leave with an up beat in your heart. This movie is rated R violence and adult content.
Very rarely do I make things that I can't see or have not been able to see. The lemon taste in these cookies came out as I read the recipe. If you don't like lemon do not waste your time. I started the recipe one day and finished the next. The dough has to chill for four hours. I am eating one as I write this it tastes better today than it did yesterday the flavors are married as I call it. The cookies are moist and soft. Tons of lemon flavor in the cream filling and the cookie itself. I found this recipe in Bonappetit Magazine.
Lemon-Cream Sandwich Cookies
1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter room temperature
2 cups (packed) powder sugar
Using back of spoon, mash lemon peel and salt to pasted in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Stir flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2 inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough. Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. Can be made 2 days ahead. Store airtight in refrigerator. Makes about 24 cookies.
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