Mrs. Dalloway said she would buy the flowers herself...
So famously begins Virginia Woolf’s visionary novel Mrs. Dalloway, about a single day (in June!) in the life of a woman as she plans a party and falls into memories of a love from long ago.
But what if Mrs. Dalloway BAKED the flowers herself? That might be a very different story indeed—and the flowers might be a blooming bunch of these Lemon Sandwich Pie cookies that look like daisies and taste like little lemon meringue pies.
Whenever I’m visiting my family in New Hampshire, I like to pick up a copy of fresh magazine at Hannaford, the New England chain of supermarkets. There’s alway something delicious to be found in the pages such as quiche or cassoulet, or these cookies! Perhaps we can call them Dalloways?
Whenever I’m visiting my family in New Hampshire, I like to pick up a copy of fresh magazine at Hannaford, the New England chain of supermarkets. There’s alway something delicious to be found in the pages such as quiche or cassoulet, or these cookies! Perhaps we can call them Dalloways?
Lemon Sandwich Pie Cookies
Adapted from fresh magazine
Makes 12 to 14
Ingredients
All-purpose flour, as needed
1 (15 oz) package rolled pie crust, at room temperature
½ cup marshmallow fluff
¼ cup store-bought lemon curd
2 TB confectioners’ sugar (optional)
Method
Ingredients
All-purpose flour, as needed
1 (15 oz) package rolled pie crust, at room temperature
½ cup marshmallow fluff
¼ cup store-bought lemon curd
2 TB confectioners’ sugar (optional)
Method
1. Preheat oven to 350°F. Lightly dust work surface and a rolling pin with flour. Gently roll one pie crust, soothing out any creases. Using a 2” flower-shaped cookie cutter, cut out 12 to 14 cookies. Repeat with second pie crust.
2. Transfer cookies to parchment-lined baking sheets. Using a round cookie cutter ( 3/4” or smaller), cut out the centers from half of the cookies. Bake until cookies are golden, 10 to 12 minutes. Let cookies cool completely.
3. Spread 2 teaspoons marshmallow fluff into an even layer on each whole cookie. Add ½ teaspoon lemon curd to center a fluff on each cookie. Top with remaining cut out cookies. Dust with confectioners’ sugar, if desired.
MY SUGGESTION: Using a sifter, sift confectioners’ sugar over top cookie layer before placing them on each bottom whole cookie.
2. Transfer cookies to parchment-lined baking sheets. Using a round cookie cutter ( 3/4” or smaller), cut out the centers from half of the cookies. Bake until cookies are golden, 10 to 12 minutes. Let cookies cool completely.
3. Spread 2 teaspoons marshmallow fluff into an even layer on each whole cookie. Add ½ teaspoon lemon curd to center a fluff on each cookie. Top with remaining cut out cookies. Dust with confectioners’ sugar, if desired.
MY SUGGESTION: Using a sifter, sift confectioners’ sugar over top cookie layer before placing them on each bottom whole cookie.
God bless Mrs. Dalloway—and Hannaford as well! Happy June, everybody!
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