In article >,
Christopher M. > wrote:
>
>"Charlotte L. Blackmer" > wrote in message
...
>> In article >,
>> Christopher M. > wrote:
>>>I bought some cookie dough at the supermarket and made some cookies. They
>>>came out pretty sucky.
>>>
>>>I thought maybe I'd put some M&Ms on some of them to make them taste
>>>better,
>>>but they were still sucky.
>>>
>>>Any ideas on how I could kick these up a notch? Maybe I should spray them
>>>with a butter spray? Or maybe I could try making pillow cookies, or just
>>>stick a piece of chocolate on top? Or cinnamon? Or maybe make ice cream
>>>sandwiches with them?
>>
>> If you have a mini-muffin tin, they are awesome as tart-like containers
>> for lemon curd.
>>
>> I cut the normal-sized log in 36 pieces (nine slices, then quartered),
>> rolled each piece into a ball, put it in the cup, stuck my finger in to
>> help it cook through and be more tart-shell-like, and baked until they
>> were sufficiently done. (Golden brown) They puff out to fill up the
>> cups.
>>
>> Then fill up with curd. Put a berry on it if you have them for
>> garnish/flavor.
>>
>> Make sure the curd is homemade or a good tart commercial brand, or it will
>> just be sugar overload. I think a good bittersweet chocolate ganache or
>> chocolate-hazelnut spread would be great, too.
>
>That sounds delicioius.

It disappeared pretty fast. When I brought some to a church do, I don't
think they left the kitchen, a sure sign of "wow this is good". (Gotta
keep the volunteer help motivated, LOL.)

Here's Mom's lemon curd recipe:

Charlotte's Lemon Curd
makes about three cups

Be sure to clean up some freezer-safe jam-type jars. You don't have to
boil for ten minutes and you can reuse the lids but be sure they've gone
through the dishwasher recently.

4 heaping teaspoons grated lemon peel
1 cup sugar
2/3 cup fresh lemon juice (about 4 lemons)
1/2 cup melted UNSALTED butter or margarine (Mom always uses margarine)
5 eggs

Grate the lemon (Mom uses a potato peeler or a box grater, but if you have
a microplane, use it by all means). Combine with sugar in food processor
and blend.

Add lemon juice and eggs one at a time, blending after each addition.
Drizzle the melted butter/marge in through the spout.

Pour mixture into small heavy saucepan or double boiler over hot water.
Stir constantly over medium heat until sauce simmers and becomes thick.
(One recipe I used suggested the spoon trail test - when a spoon across
the bottom of the pan leaves a clear path, it's done.) Cool slightly and
put into the jars. Cover and refrigerate till cool. If you do not eat
these within a couple of days, freeze them.

Charlotte
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