Lemon Curd Christmas Trees and the End of the Cookie Event

To wrap up the Advent cookie event, I'm adding one more post, and I'd like to thank everyone who joined in. I'll try to put together a summary as soon as I can.

lemon curd Christmas trees

I have to admit that I baked a ton of cookies this Advent, but unfortunately I wasn't able to share all of them with you. But I'm sure that someday, when the occasion comes up, they'll show up on this blog too.

Let me remind you which cookies ended up in my sweet little gift packages this year:

Vanillekipferl – very vanilla crescent cookies

vanillekipferl – vanilla crescent cookies

Zimtsterne – cinnamon stars

zimtsterne – cinnamon stars

Black and white cookies

black and white cookies

Almond cookies

Almond cookies

and pine nut sigh cookies

Pine nut sigh cookies

Plus lots of Aganiok's gingerbread cookies

baking Aganiok's gingerbread cookies

and Pepparkakor

pepparkakor

From last year's bakes, also the sliced marzipan cookies

sliced marzipan and plum cookies

coffee cookies

and Lebkuchen

I also made Springerle, which I didn't get around to posting on the blog, plus coconut macaroons and 2 kinds of chocolate cookies.

Looking at this list, even I am amazed at how much I managed to bake :)

You can find more cookies for Christmas and Advent HERE

After such a long list, it's time for the last Advent cookies – lemon curd Christmas trees. These are tender, delicate shortbread-style cookies with a mild lemon flavor. They hold their shape very well when cut out.

The recipe comes from the book "Lieblings Weihnachtsplaetchen".

Directions:

Put the flour in a bowl or on your work surface, then add the egg yolk, salt, butter cut into very thin flakes, powdered sugar and vanilla sugar in the middle. Chop everything together well and quickly knead into a dough. Wrap it in plastic wrap and put it in the refrigerator for about 1 hour.

Preheat the oven to 180°C (350°F) (fan 160°C (320°F)) and line baking sheets with parchment paper. Roll out the dough to 2-3 mm, lightly dusting the work surface with flour, then cut out small stars in 2-3 sizes. Arrange them on the baking sheet and bake for about 8-10 minutes in the middle of the oven. Let them cool on a wire rack.

Meanwhile, mix the lemon curd with the potato starch until smooth, bring it to a boil and let it cool slightly. Using a teaspoon, spread a little lemon curd on a larger cookie and place a smaller one on top (I made double-layered ones, but you can make taller trees). Dust with powdered sugar.

Enjoy!