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Christina Tosi
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Strawberry Shortcake™ Lemon Curd Cookies Recipe

Name: Strawberry Shortcake™ Lemon Curd Cookies Recipe
Prep time: 1 h 15 min
Total time: 1 h 26 min
Yield: 3 dozen
Ingredients: 16 oz. cream cheese, softened; 3/4 cup unsalted butter, softened; 1/2 cup Crisco® All-Vegetable Shortening; 1 1/3 cups granulated sugar; 2 whole eggs; 1 tsp. Spice Islands® Pure Vanilla Extract; 1 tsp. Spice Islands® Pure Almond Extract; 2 tsp. lemon zest; 3 ¼ cups all-purpose flour; 2 tsp. Clabber Girl® Baking Powder; 1 tsp. salt; 2 C. graham cracker crumbs; ¾ – 1 C. lemon curd

Prep Time: 1 hour 15 minutes

Cook Time: 11 minutes/batch

Total Time: 1 hour 26 minutes

Yield: 3 dozen

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16 oz. cream cheese, softened
3/4 cup unsalted butter, softened
1/2 cup Crisco® All-Vegetable Shortening
1 1/3 cups granulated sugar
2 whole eggs
1 tsp. Spice Islands® Pure Vanilla Extract
1 tsp. Spice Islands® Pure Almond Extract
2 tsp. lemon zest
3 ¼ cups all-purpose flour
2 tsp. Clabber Girl® Baking Powder
1 tsp. salt
2 C. graham cracker crumbs
¾ – 1 C. lemon curd

Directions

With an electric or stand mixer, cream the cream cheese, butter, shortening and sugar until smooth; scrape the sides of the bowl.
Add the eggs, vanilla, almond and zest and mix to combine, scraping the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture. Blend on low just until combined.
Using a 1 oz. scoop, portion the dough into 36 balls. Roll each one in graham cracker crumbs. Place 1-inch apart on a parchment lined baking sheet and gently press the center of each dough ball with your thumb.
Chill cookies for at least an hour.
Preheat oven to 350°F.
Place 1 – 1 ½ tsp. of lemon curd filling in the center of each cookie.
Bake for 9-11 minutes or until the edges start to brown.
Cool on a wire rack.
Store in an airtight container.