Lemon Jammies

What’s a Lemon Jammie, you ask? Well, it’s not bright yellow pajamas, that’s for sure. If this recipe is anything to go on (and really, it’s in The Baking Bible, so it must be), a lemon jammy (what is the singular of jammies, anyway?) is a lemon zest infused sandwich cookie, with something in the middle. The recipe calls for lemon buttercream, lemon curd, or your favourite jam/jelly. I went with lemon curd, since it’s easier than lemon buttercream, felt less like a cop-out than just using jam, and because this week’s Alpha Bakers recipe is going to my friend Gilad, and I know he loves lemon.

This recipe is pretty straightforward. You make a cookie dough in the food processor, let it chill, then roll it out, and cut your shapes. Bake, then fill with curd. Unlike some of the other Alpha Bakers, I really enjoy making cookies, and I find that they’re the perfect (most dangerous) treat to have around the house, because it’s so easy to just grab a couple on your way through the kitchen. Jay has much more self-restraint than I do (more than zero), so if cookies aren’t leaving the house, they’re going on his counter, so they’re not in my line of sight every time I walk through the kitchen.ย 

I started my morning on Saturday by making up a quick batch of lemon curd. I followed the 2-egg recipe from somewhere around page 16 or so of The Baking Bible, and left out the butter part. After that, I made up the cookie dough, and left it in the fridge. It seems I didn’t take very many process pictures this week, but I couldn’t help myself from taking one of the sugar mixed with lemon zest. It smelled so good!

Lemon sugar
Lemon sugar

Don’t mind the bag that looks like trash in the corner – that’s a tomato plant from one of my husband’s co-workers. I had to put it somewhere that it would be in my way constantly, so that I wouldn’t forget to keep it fed & watered.

The dough takes more than lemon zest & sugar, but not much more. Just butter, egg, vanilla, and flour. Once the dough is mixed up, it gets stashed in the fridge for 2 hours or up to 2 days. Mine sat in the fridge long enough for me to go outside and help my husband spread 6 yards of topsoil in a big hole in our yard. We had our driveway replaced last fall, and did some re-configuration at the same time, which left space for more patio & more grass. Jay’s convinced that some of that area should be flower/fruit beds of some sort, but I figure we’ll start with grass, and if we decide we have the energy to do more with it, we’ll do that when the time comes.

Dirt!
Dirt!

With that interlude from baking over, I returned to the kitchen to roll & cut the dough.

Rolling out the dough
Rolling out the dough
Ready for the oven
Ready for the oven

I thought I was keeping a perfect ratio of whole vs cut-out cookies, between the multiple sheets, but when the last tray came out of the oven, I realized that I’d never make a very good computer. I apparently can’t count to 2, but at least I ended up with 2 full cookies, and not two cut-outs, I guess.

Cooling
Cooling

When it came toย filling, the recipe says to use a heaping half teaspoon. I tried that, decided it was way too fiddly, and wasn’t quite enough, and just (*shock*horror*) eyeballed it.

Just the right amount of lemon curd
Just the right amount of lemon curd

I was expecting to run out and be forced to switch to jam, partway through, but it turned out that I had just the right amount of lemon curd. Enough to fill all of the cookies, plus a spoonful for Jay and a spoonful for me.

Ready for delivery to Gilad
Ready for delivery to Gilad

I plan to drop these off with Gilad tomorrow, for his 5th of 12 dessert deliveries. I’ll admit that I kept a couple for us, and, assuming that my brain is functional tomorrow morning, I plan to take a couple to work to send home for Megan. ๐Ÿ™‚ If you’re reading this, try not to be too disappointed if I forget, because I have a history of forgetfulness on Monday mornings. Lunch, laptop, lemon posset shortcakes, gym clothes… If it’s something I’m supposed to have with me on Monday morning, I’ve forgotten it at least once.

My thoughts: The dough was easy to work with, rolled beautifully, and the baked cookies are nice and tender. The curd adds a nice sour bite. I’d happily make these again, sometime.

Next up: Blueberry Rhubarb pie. Pies are pretty easy, so I might manage this one during the evenings this week, and bring it for BBQ Thursday lunch, given that Jay’s not a fan of either blueberries or (especially) rhubarb.

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8 thoughts on “Lemon Jammies

  1. Seems like almost everyone paired their cookies with lemon curd.. Your cookies look great! I like your garden! Such big space! I wish I had one. Show us what you plant later! ๐Ÿ™‚

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  2. Faithy: I’ll try and remember to keep posting updates on my garden. If nothing else, they’ll show up on Facebook. ๐Ÿ™‚

    Vicki: Sorry, I wasn’t clear – I did a lemon buttercream recipe from a different part of the book, but left out the butter that made it buttercream, and left it at curd.

    I DID manage to remember to take all of the cookies to work. Gilad BBMed me with “So yummy” before I made it back to work (<5 minutes away from his house), and the feedback from my other friend was "Those cookies were delicious! […] They were also beautiful. Not that I took a ton of time to admire them before devouring." Imagine if she'd seen Patricia's or Jenn's!

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  3. Kristina: I do love the cookies, made mine with lemon curd too. Yours look perfect! I was surprised at how “set” they became–they seemed to slide around when I first put them together but they sort of glued together and become firm after a bit. Delicious altogether. I am spending a lot of time in my garden also! Best to you–Michele

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  4. So your comment made me go look at Nancy & Jenn’s…they are also lovely. However I have to say that I’m not a lover of scalloped edges, more of a simple girl, so I still give you the nod for the simplicity. ๐Ÿ™‚ Having said that, if anyone else needs a taste tester, I’ll happily try more – even if they have scalloped edges!

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  5. Oops, I mean Patricia & Jenn’s…though I did also look at Nancy’s and others. They all looked beautiful. And made me want more!

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  6. Megan, I’ll keep you in mind if/when I make them again. First, though, I really want to find time to try making that shaker lemon pie that I linked you to from Jen/Evil Cake Lady’s blog.

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