A crockpot venison roast meal that has been slowly cooked with onions, creamy mushroom soup, a dash of this and a dash of that spice. It’s an easy, delicious method of eating game meat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ½ cups unsalted butter, softened
- ¼ cup white sugar
- 3 ½ cups all-purpose flour
- 1 medium lemon, zested
- ½ cup lemon curd
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
- Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 6 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with other reviewer. The cookie tastes like flour. No flavor. And it falls apart in your hand. (Was this recipe even tested?) for all the sticks of butter in it I should have tasted the butter. Such a waste of my lemon curd, to be honest.
I think 3.6 cups of flour is too much. They came out crumbly and powdery and taste like flour!
This was the blandest, most flour tasting cookie I’ve ever made and I followed directions to the letter. There’s got to be something missing.
I made a half batch of these cookies using Measure for Measure gluten-free flour but following all other directions. The lemon curd was Perfect Lemon Curd from this site. (My review for the curd is #10–worth the trouble of looking it up.) These cookies are good but crumbly because of the flour, but the taste is good–missing something, but still it was well-received by my g-f family members.
I did not make the recipe as written. I added more lemon zest and a tablespoon of coconut almond milk, and a mixture of finely chopped pecans, walnuts and almonds in the dough. I made my lemon curd from one of the recipes on this site. My cookies spread slightly when they were baked. I also baked the cookies 25 – 30 minutes. Overall, the cookies turned out pretty good.
I made this as indicated. They vanished quickly. I used homemade microwave lemon curd. When I ran out of curd I just made a small log with the remaining dough, sliced it, and baked it – it was delicious all by itself.
12.24.20 The shortbread cookie dough consistency was a little different than what I’m used to, and the cookies did not spread out when baking. In the future, I’ll flatten the cookie balls a bit before adding the lemon curd. I used Chef John’s Lighter Lemon Curd on this site, and I used a wine bottle cork for making the indentation on the cookie for the filling. I scaled the recipe to 12 servings, used a 1-1/2” cookie scoop, and ended up with 20 cookies.