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Lemon Cookies with Caramelized Milk Jam from Renata Ameni of Crown Shy

Try these lemony sandwich cookies for your next Bake Sale.

1 min read

OXO

Sep 02, 2019

Renata Ameni (Opens in a new window)is the Executive Pastry Chef of New York City's latest restaurant, Crown Shy.(Opens in a new window) The food at Crown Shy takes inspiration from around the world, flavors from childhoods, traveling and the diverse cuisine in New York City. This recipe for Lemon Cookies with Caramelized Milk Jam are a zesty sandwich cookie and one of our recommendations for your next Bake Sale to support Cookies for Kids’ Cancer(Opens in a new window).

This year, OXO will match all OXO-inspired bake sales and contribute $5 for each use of #OXOGoodCookies across social media – up to a $100k donation. Learn more about our partnership with Cookies and how to get involved.

Lemon Shortbread

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Ingredients

Lemon Shortbread:
4 sticks (500 g) butter, at room temperature
1 cup (220 g) confectioner's sugar
3 1/2 cups (780 g) all purpose flour
1/2 teaspoon (7 g) salt
3 lemons, zested

Directions:

1.
In a standing mixer bowl, using the paddle attachment cream butter, sugar and lemon zest until fluffy. Mix in dry ingredients and mix just until incorporated. In between two sheets of parchment paper, roll the dough to 2mm thick. Place in the freezer, once frozen cut using a round ring cutter Freeze again. Bake at 325˚F until light golden brown.

Toasted Milk Jam

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Ingredients

Toasted Milk Jam:
2 cups (500 g) heavy cream
2 1/2 cups (625 g) milk
1 cup (250 g) sugar
1/4 (4 g) teaspoon salt
2 lemons, zested

Directions:

1.
Combine all ingredients, except lemon zest. Bring to a boil, reduce the heat and let it cook until thickened. Let the bottom of the pot completely caramelize, it will look burnt, that’s the point. Using a whisk or spatula, scrape the bottom of the pan, add the lemon zest. Blend in a blender while still hot. Let cool and reserve.
2.
Sandwich the lemon shortbread with milk jam.

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