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

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

Words OXO

Try these lemony sandwich cookies for your next Bake Sale.

Renata Ameni is the Executive Pastry Chef of New York City’s latest restaurant, Crown Shy. 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.

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

Ingredients

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

Instructions

  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

Ingredients

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

Instructions

  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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