Lemon Curd Sugar Cookies

Lemon Curd Sugar Cookies on Savvy Eats

I was sorting through my preserves the other day, clearing room on the shelves for my most recent rounds of canning, and I came across my last few 4 ounce jars of lemon curd. (I know, you’d think that canning lemon curd would be a no-go, thanks to the eggs and butter, but there is a safe recipe in Put ‘Em Up! by Sherri Brooks Vinton!)

The thing that bugs me about citrus is that it is so bright and refreshing – it feels like it belongs in summer! I mean, hello, lemonade is the quintessential summer drink. And yet it is at its best in the depths of winter. Which is why I’m always eager to preserve a bunch of marmalades and lemon curds when citrus is in season – so I can enjoy them in the warmer months!

This week, I worked some of my lemon curd into a batch of sugar cookies. I actually based them off my maple sugar cookies, a fall favorite, to make a light, summery cookie.

Lemon Curd Sugar Cookies // Savvy Eats

Lemon Curd Sugar Cookies

Prep Time: 2 hours

Cook Time: 10 minutes

Lemon Curd Sugar Cookies

These sweet sugar cookies have a hint of lemon flavor, making them perfect for summer parties.

Ingredients

Instructions

  1. Beat the butter with the sugar until smooth and creamy. Add the egg, lemon curd and vanilla, and beat until well-mixed with the butter. Beat in the flour, baking powder and salt until the dough is smooth.
  2. Divide the dough in half. Place each half between two sheets of parchment paper and roll out to 1/4" thick. Refrigerate for 30-45 minutes.
  3. Preheat the oven to 375F. Pull one dough sheet from the refrigerator and peel off the top sheet of parchment paper. Cut into shapes using your favorite cookie cutters and space 1" apart on greased cookie sheets. Bake for 7-9 minutes at 375F until the edges start to brown. Allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the dough.
  4. Allow the cookies to cool completely before decorating. I made a lemon-spiked royal icing by adding a teaspoon of lemon extract to this recipe from Brown Eyed Baker .
http://www.savvyeat.com/lemon-curd-sugar-cookies/

PS: Other favorite cookie recipes: maple sugar cookies and white chocolate tangerine tea cakes. 

Fish Tacos with a Pineapple Slaw #WeekdaySupper #ChooseDreams

Fish Tacos with Pineapple Slaw // Savvy Eats

This post is sponsored by American Family Insurance. Thanks for supporting the brands that make Savvy Eats possible. All opinions are my own.

Tacos are one of our go-to dinner recipes at any time of the year. On weekends, I might spend an hour or more simmering some perfectly seasoned chicken or pork to add to our tacos. But on weeknights, I’m typically looking for something much more simple and quick. Sometimes, that means using leftover chicken or beef from another dinner, some corn salsa and some veggies or guacamole. And sometimes, it means that fish tacos are on the menu. Even with marinating time, I can get a grilled fish taco dinner on the table in under 30 minutes!

For a long time, the idea of fish tacos evoked only greasy, fried filets. In other words, they weren’t exactly the healthy dish I’d want to serve my family on a regular basis. So in recent months, I’ve been playing around with using grilled fish and various vegetables in my tacos instead. Right now, my favorite non-fried fish taco (because let’s face it, fried fish is still delicious as an occasional thing) is grilled tilapia with a cabbage-carrot slaw covered in pineapple jam. The jam adds just a touch of sweetness and depth to vegetables that otherwise don’t have a ton of flavor, and the crunch of the slaw is a nice contrast to the tender, flaky fish.

Fish Tacos with a Pineapple Slaw

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 2

Fish Tacos with a Pineapple Slaw

Fish tacos are made healthy and fresh when you use grilled fish instead of fried, and add a crunchy cabbage and carrot slaw.

Ingredients

    For the fish:
  • 4 teaspoons lime juice
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons chili powder
  • Pinch of salt
  • 1 pound tilapia filets
  • For the slaw:
  • 4 tablespoons pineapple jam
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • For the tacos:
  • 4-6 6" flour tortillas

Instructions

    Marinate the fish:
  1. Whisk the lime juice, olive oil, chili powder and salt together. Dredge the fish through the marinade, coating both sides of each filet, and allow them to rest for 15-20 minutes.
  2. Make the slaw:
  3. Meanwhile, whisk the pineapple jam with the tablespoon of olive oil and the salt. Stir in the cabbage and carrots; allow to rest at room temperature until serving time.
  4. Cook the fish:
  5. Preheat a grill pan over medium heat. Cook the tilapia for 2-3 minutes per side, or until it is cooked through, tender and flaky. Shred the fish.
  6. Assemble the tacos:
  7. Fill each tortilla with some fish and slaw. Serve immediately.
http://www.savvyeat.com/fish-tacos-pineapple-slaw-weekdaysupper-choosedreams/

ChooseDreams

Want to see more family favorite recipes turned healthy? The Sunday Supper Movement has teamed up with American Family Insurance to bring you a whole host of healthy family recipes. Find more recipes on the “Family Favorite Recipes” Pinterest board, and follow American Family Insurance on their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.

 

 

Sunday Supper Movement

Looking for other healthy weekday dinners? Try this week’s other #WeekdaySupper recipes from some of my fellow bloggers:

Monday – Feel Good Sloppy Joes by Curious Cuisiniere
Tuesday – Crispy Fish Sticks with Roasted Potatoes by Magnolia Days
Thursday – Roasted Red Pepper Pesto Pasta by The Messy Baker
Friday – Jalapeño Popper Quinoa Bites by Alida’s Kitchen

 

Psst: This post was sponsored by American Family Insurance and Sunday Supper LLC. All opinions are my own.