The old proverb goes “April showers brings May flowers.” Except it hasn’t been a very rainy April by us and considering I devote a lot of weekend time to cooking, I’ve had a bit of guilt staying indoors so much during this unusually beautiful April.
#SundaySupper is having our own April showers this week, not of the liquid variety but one where we shower you with fabulous recipes for a bridal shower or even a Spring Sunday brunch at home.
If you remember a couple of weeks ago, I came across those fabulous pink lemons and made some delicious curd out of them. My immediate thought while making the curd was that this needed to be sandwiched in between two soft sugar cookies.
Well, let me tell you what I wanted in my mind did not happen in reality when I baked them. For starters yours truly ran out of sugar (gasp!) so my written recipe is less than what I actually baked with and second, lemon curd is slippery! Do you see the cookie in the photo above on it’s side? It does not want to stay together!
I love experimenting in the kitchen and creating new recipes and while I had some missteps while baking it certainly didn’t make anything less delicious, just a little different. Do you ever have one of those days in the kitchen?
Ingredients
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- Pink Lemon Curd
Instructions
- Pre-heat your oven to 350 degrees F. and line two baking sheets with parchment paper or a silpat.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer or hand mixer, beat together the butter and sugar until light and airy about 3 minutes.
- Scrape down the sides and beat in the lemon zest and juice and then the eggs one at a time until well combined.
- Mix in the flour in two parts, careful not to over mix.
- Scoop the dough out on the prepared baking sheets in 1 1/2 tablespoon sized balls and bake for 10 minutes - you want the edges to turn a light golden brown.
- Remove and cool completely on a wire rack.
- Flip half the cookies over and spoon 2 teaspoons of lemon curd on the flat side, top with another cookie and press together.
- Keep the cookies refrigerated in an airtight container for up to 5 days.
For more great #SundaySupper recipes check out the list below!
Starters, Appetizers & Snacks
- Pesto Tortilla Pinwheels from Home Cooking Memories
- Honey Pecan Baked Brie from Supper for a Steal
- Pinenut stuffed Dates from The Not So Cheesy Kitchen
- Glazed Pecans from Mama’s Blissful Bites
- Bloody Mary Shrimp Cocktail from A Stack of Dishes
- Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
- Mushroom and Feta Bites from Small Wallet, Big Appetite
- Antipasti Bites from Blueberries And Blessings
- Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
- Parmesan and Mushroom Focaccia from Basic N Delicious
Soups, Salads & Sandwiches
- London Ritz’s Tea Sandwiches from My Cute Bride
- Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
- Broccoli Bacon Salad from Country Girl In The Village
- Chicken Salad on Endive from Magnolia Days
- Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
- Alphabet Soup from Cindy’s Recipes and Writings
Main Dishes
- Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
- Penne Ala Vodka from I Run For Wine
- Easy Baked Ziti from Momma’s Meals
- French Country Flat Pie from Webicurean
- Crustless Spinach Quiche from Family Foodie
Cakes
- Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
- Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
- Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
- Coconut Rum Cake from The Foodie Army Wife
- No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
- Japanese Wedding Cupcakes from NinjaBaking.com
- Baby Blue Cake Pops from Neighborfood
- Strawberry Buttermilk Scones from Vintage Kitchen
Cookies, Brownies & Dessert Bars
- Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
- Chocolate Covered Mcaroons from Gotta Get Baked
- Pastel Pizzelles from Growing Up Gabel
- Chocolate-Balsamic Macaroons from Foxes Love Lemons
- Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
- Baklava Crisps from Kudos Kitchen by Renee
- Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
- Fudgy Carob Brownies from Pies and Plots
- Pistachio Biscotti from Curious Cuisiniere
Sweet Treats
- Shortbread Maple Cream Freezer Tart from A Beautiful Bite
- Espresso Panna Cotta from Crazy Foodie Stunts
- Bite-Size Pecan Tarts from Juanita’s Cocina
- Brigadeiros from Food Lust People Love
- Rosewater Raspberry Meringues from girlichef
Drink Recipes
- Slushy Mango Mojito from The Urban Mrs.
- Pretty in Pink Punch from Noshing With The Nolands
- Pink Lemonade from Peanut Butter and Peppers
Join our #SundaySupper Chat!
Slippery or not, I love me some lemon curd, and these are gorgeous!
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I have missteps in the kitchen all the time! At least these look super yummy! I wish our April had been nice. Instead it has been cloudy, rainy, and cold. Yuck!
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Oh yes, I’ve had those days in the kitchen. Forgot to get ingredients or it doesn’t turn out as expected. In the end as long as it tastes good then it is a winner. Your cookies sure do look like a winner to me.
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I love lemon cookies and your cookies look fantastic! So pretty!
They clearly don’t want to stay together because you need to lick the lemon curd out of the middle.
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Every time I bake, it’s one of “those days” in the kitchen! As long as it’s delish, I look for a good angle for my shots and then we eat away. I adore lemon, so I would love these cookies! Looking forward to meeting on Friday!!
These cookies look great! Love the idea of using lemon curd! yum!
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I can certainly relate to less than perfect days in the kitchen…
These treats look amazing!!!
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Oh, YES, my kitchen adventures are always full of mishaps. But delicious mishaps are A-OK. Your cookies look wonderful!
What a fabulous addition! I’m not sure I’d be able to have just one though! Lemon is my fav!
If it helps… one time I left out the eggs in 6 quiches, while working at a B&B lol! I was in tears when my quiche didn’t seem to rise, right! It happens to us all, but the coolest thing is that we adapt, and in your case, these look incredible!!!
I love lemon anything and those look so good. Perfect for a spring shower!!
These look so good, nevermind them not sticking together. In fact, I would be tempted to dunk it in that luscious pink lemon curd and then it eat like an ‘oreo’. Yum!!!
I recently discovered curd and I was thinking, WHY DID IT TAKE ME SO LONG? these look so delicious! 🙂
What a great idea! And I’ll eat that slippery one- it’ll be like eating an oreo, one side of the cookie at a time!
I’m in love with these! They kind of look like way-less-fussy macaroons. So cool!
I love lemon curd and I always pull my sandwich cookies apart anyway. 🙂
These sound so good Susan, Love lemon desserts!
Those days happen to me all. The. Time. But I’m sure these were delicious, slippery lemon curd and all!
I really need to get my hands on some of those pink lemons, until then I am sure my regular lemon curd will do for these amazing lemon cookies.
Wow these sound incredible!!! I have to make them for sure. I could eat a dozen of these cookies!
I definitely have those days in the kitchen! Your cookies still look so delicious though, I love the look of that lemon curd filling!
These cookies would be perfect with my mid day coffee 😀
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