Lemon Splits

I was looking for a cookie recipe to make for Easter that would be simple and yet delicious. I am not sure what it is about the flavor of lemon. Lemon always speaks Easter to me. It is a fresh and sunny flavor and Easter always coincides with the arrival of Spring.
It is also a time of year that we have more eggs around and I like to make my own lemon curd which requires eggs. Making bakes that use lemon curd just makes sense to me! Easter and lemon flavors just work for me!

These Lemon Splits are an updated version of an old old recipe for a cookie which has been around for about 70 years called Split Seconds. In that recipe a simple sugar cookie dough is made, shaped into flat logs, the centers being dipped and filled with strawberry preserves.
They bake and then are cut on the diagonal when they come out of the oven. I do not know a quicker way to produce 4 dozen delicious cookies than this!
I had part of a jar of lemon curd in the refrigerator that needed using up and so I thought I would make a cookie that would repurpose it in a delicious way.

Lemon and Ginger are perfect partners when it comes to flavors and so I decided to make the cookie base a bit gingery. I used brown sugar in it and flavored it with some gingerbread spice. (I give you a recipe how to make your own.)
This worked really well. The cookies have almost a shortbread consistency and are not overly sweet, with a lovely short crisp texture. The flavor of them is the perfect contrast to the sweet tang of the lemon curd.
I added a sweet lemon juice glaze to the top which added further sweetness and tang, along with a light dusting of lemon zest.
Altogether I would consider these to be a great success. I really hope you will be inspired to give them a go! They would also be perfectly welcome to enjoy along with a nice hot cup of tea if you are so inclined, or with a scoop of vanilla ice cream as a nice dessert!

WHAT YOU NEED TO MAKE LEMON SPLITS
Just a few simple ingredients. Its a great way to use up that jar of lemon curd you have sitting in the refrigerator.

2/3 cup (151g) butter, softened
2/3 cup (126g) soft light brown sugar, packed
1 large free range egg, beaten
2 tsp vanilla extract
1/2 TBS gingerbread spice (see notes)
2 cups (280g) plain all purpose flour
1/2 tsp baking powder
lemon curd

For the glaze

1 cup (130g) icing sugar
1 TBS lemon juice, or as needed to thin
the finely grated zest of one lemon

As always I use plain ordinary salted butter for this recipe. I don't see the need for keeping two kinds of butter in my kitchen. Most butter today is not overly salted and you can always adjust any salt required in the recipe to make up for it.
I use free range, organic eggs. I buy mine in the refrigerated organic section of the shops. In the warmer months I buy them from a small farm right around the corner from me where I can see the laying hens running around free in the yard.
This is a personal choice I made as I will not willingly support an industry which I deem to be inhumane and cruel. I just flat out will not use eggs from caged hens.

HOW TO MAKE YOUR OWN GINGERBREAD SPICE:

2 TBS ground allspice
2 TBS ground cinnamon
2 TBS ground ginger
1 TBS ground cloves
1 TBS ground nutmeg

Mix all of the above ingredients together to combine well. Place into a airtight container and keep stored in a dry, dark place. Will keep well for up to six months.

HOW TO MAKE LEMON SPLITS
You really cannot get a much easier cookie to make. These go together very quickly. I don't know any way of getting 4 dozen delicious cookies any quicker or easier!

Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla. Stir in the gingerbread spice.

Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.Spoon the lemon curd into the indentation of each log. Do not over fill the curd expands when it heats and you will end up with a mess.

Bake in the preheated oven for 15 to 20 minutes. Cool slightly,

Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.Finely grate the zest over the cookies before the glaze sets. Using a sharp knife or pizza cutter, cut into 1 inch diagonals while still warm. Store in an airtight container.

I had my fingers crossed the whole time I was making these. I was really pleased with the end result. What you have here is an almost shortbread like brown sugar cookie base, with a lush lemon curd filling. The gingerbread spices add a lovely flavor.
That sweet lemon glaze adds the perfect hint of sweetness without being over the top. Just tangy enough and the lemon zest adds another layer of lush lemon flavor. Altogether I would consider this to be an excellent lemon cookie!
No fuss, no muss, there is no better way to get 4 dozen delicious cookies with a minimum of effort needed!

Are you as fond of lemon bakes as I am? If so, you might also enjoy the following scrumptious lemon recipes:

BUTTERMILK LEMON PUDDINGS - One of my favorite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake. This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies. These are very simple to make. The recipe serves two people generously, but can easily be multiplied to serve more.

DOUBLE LEMON DRIZZLE LOAF - This is a a Lemon Drizzle Cake that is quite different to all of the rest that I have seen out there. Its a lovely moist loaf, filled with LOTS of lovely lemon flavors. Flavors from the pureed cooked lemon in the loaf, to that candied lemon syrup sinking into the cake and lightly coating the surface. Not to mention that lovely lemon icing drizzle. Its fabulously tasty!

Yield: 4 dozenAuthor: Marie Rayner

Prep time: 15 MinCook time: 20 MinTotal time: 35 MinA classic cookie with a 21st century update. Crisp spicy brown sugar cookies with lemon curd filled centers and a tangy lemon glaze. Quick and easy to make as well.

Ingredients

2/3 cup (151g) butter, softened
2/3 cup (126g) soft light brown sugar, packed
1 large free range egg, beaten
2 tsp vanilla extract
1/2 TBS gingerbread spice (see notes)
2 cups (280g) plain all purpose flour
1/2 tsp baking powder
lemon curd

For the glaze

1 cup (130g) icing sugar
1 TBS lemon juice, or as needed to thin
the finely grated zest of one lemon

Instructions

Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla. Stir in the gingerbread spice.
Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.
Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.
Spoon the lemon curd into the indentation of each log. Do not over fill the curd expands when it heats and you will end up with a mess.
Bake in the preheated oven for 15 to 20 minutes. Cool slightly,
Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.
Finely graze the zest over the cookies before the glaze sets.
Using a sharp knife or pizza cutter, cut into 1 inch diagonals while still warm.
Store in an airtight container.

Notes

TO MAKE YOUR OWN GINGERBREAD SPICE:

2 TBS ground allspice

2 TBS ground cinnamon

2 TBS ground ginger

1 TBS ground cloves

1 TBS ground nutmeg

Mix all of the above ingredients together to combine well. Place into a airtight container and keep stored in a dry, dark place. Will keep well for up to six months.

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