Sunday was a day at home for Kate and me. I was up most of the night, Kate awoke with the fever and sore throat she had when she went to sleep, and I needed to bake a cherry pie for the father in the house. Well, not needed, so much as wanted.
In and around the baking of that, I baked and filled Lemon Cream-Filled Medallions from The Joy of Cookies, thereby knocking two more lemons out of my kitchen. Also known as, Medaljakager (Danish), these are composed of two spicy (cinnamon! nutmeg! allspice! ginger! cloves!) cookies fused together with a sweet, tart lemon filling — Sharon Tyler Herbst calls it “a sprightly lemon filling,” and sprightly it is. Made of butter, vanilla, powdered sugar, fresh lemon juice and zest, it zings, is not too sweet, and is light and buttery. (Hmmmm… Buttery is a recurring theme here lately.) The flavors are bold and excellent together. I’ve frozen two thirds of them for another day.
Thus endeth the baking of cookies until Kate and I return from DC. Except, of course, for the batch of chocolate chip butter drops (minus the walnuts; some people are fussy about nuts — not that I know whether he is; just don’t want to risk it) as a farewell-and-thanks-for-the-excellent-service-and-many-dog-biscuits gift for Harry the letter-carrier. But then I’m done! Srsly. Until next week.