Lemon Butter Curls | Yewande Komolafe | NYT Cooking

These delicate but sturdy piped shortbreads from Yewande Komolafe melt in your mouth thanks to a combination of butter, egg yolk and cornstarch. A little lemon juice and zest keep her Lemon Butter Curls balanced - sweet but not too sweet.
Get the recipe: nyti.ms/4a2uV75
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[@NYTCooking]

Get Yewande's recipe: nyti.ms/4a2uV75

[@elizabethm362]

Wake up babes the new Cookie Week video just dropped

[@K-tl7ym]

I’m so happy to see a lighter cookie option. Shortbread always feels like a holiday cookie to me too!

[@ashleys637]

I legit refresh NYT cooking dozens of times a day during Cookie Week so as to get the latest recipe ASAP.

[@mojinxx]

Yewande is adorable. Not sure I resist through the sanding sugar stage but maybe, because they look so festive 🎄!

[@An-eb8uk]

I love Yewande’s recipes

[@totheseaoflove]

I've been waiting for this since I saw pictures of these cookies in the intro for the other Cookie Week videos. Can't wait.

[@vivianramos5700]

Yewandes recipes always hit!! Definitely making this my holiday cookie.

[@floraluxla]

Love a lemony sparkle in the winter! 🍋✨

[@CharisseKenionYT]

I LOVE COOKIE WEEK

[@sarahconnell6332]

This inspires me to get a piping bag. Love the opening of the little cookie box at the end ❤️

[@richardedward123]

I want a sweater like hers.

[@emilykraus4898]

Imagine orange cookies with a lil cardamom in the glaze!! Or lime with a lil chili or Tajin👀

[@bfranklin1052]

Perfect cookie. Love a good shortbread. And lemon is so fresh. Great choice for the collection.

[@kashia8375]

Love Yewande’s recipes so simple and with all that fat that is going to be a delicious cookie.

[@mary-zv6cu]

You could also dip the bottom so that it doesnt cover up the ridges!

[@Lucysmom26]

These and the blondies look the best to me so far...

[@gerrittlighthart]

I made the gingerbread blondies the other day and oh my god so good.

[@emilykraus4898]

Cookie week is my Shark Week

[@madelineeelouise6167]

I made these in my cookie line up this year and they were a crowd favorite! Ranked 1 out of 7 for over half my friends ❤ an adult take on a classic holiday frosted cookie

[@pameladiazc]

omg her outfit totally matches the technicolor cookies!!! love it

[@MaureenDrees]

These cookies look wonderful, Yewande, lemon is one of my very favorite flavors.

[@sarahrichardson7140]

Forget making these only in winter, I'm making these year round. I don't think I would be trusted to be alone in a room with these

[@actuallyhusksofcorn3028]

These look GOOD! ~ Thanks for sharing Yewande!

[@LaLeeRu]

Wow! Yewande! I am totally inspired and (good or bad) I am pretty sure that I will be dreaming of these beautiful cookies until I can find time to make them myself! Thank you for submitting this recipe!

[@wm6549]

They look great!

[@lgarza9640]

THESE LOOK SO GOOD

[@anonioninalaska8685]

These look oh so good! Thank you Yewande!

[@hmccron]

I love Yewande's recipes and videos! These are gorg!

[@DreamcastQ]

Looks fantastic

[@h7opolo]

i love lemony pastries, sure bet. those look divine.

[@gabrielmaroto18]

Looks so good 🤤

[@alyssagarlough522]

I need that sweater!!

[@kimswensen]

That sweater -- you look great!

[@goeshen4359]

Love it!!! Thank you soooooooo much!! YUMMMMMMMMMM!

[@linearcurve]

my grandma’s cookie recipe (hence mine by birthright) is a lemon-less version of this! i’m super excited to try these

[@nancyblair6187]

These look so yummy and cute! I bet you have to be really careful with timing when adding the sugar, though, because if you wait too long the icing will crust over, and it won't stick at all.

[@TomatoDreams]

Anyone know where I could get a sweater like that?! It’s lovely.

[@Lucysmom26]

Ha ha I was coming here to ask where the sweater is from. In a few shots I think you can tell it's a sweatshirt not a knit sweater, hopefully someone knows where to get it!

[@samisososo]

Same! The cookies look crazy good, but I would love that sweater, too.

[@elisancon]

These look so dainty! I think I’ll try it with orange and maybe enrobed in chocolate? Or chocolate bottoms only? 🤔 I love cookie week

[@Lucysmom26]

Oooh that chocolate orange variant sounds 🔥

[@ofelia7077]

Thanks, can’t wait to try, mine are Easter egg shaped 😊

[@JonahIronstone]

Those look amazing! I'll have to give these a crack. My family are big on lemon, so they should be a hit.

[@rsteenkamp24]

Dear NYTF - please tell us where Yewande bought that beautiful jersey.

[@wildfever]

Great suggestion to try grapefruit. YUM! That's what I'll do for a bit of something different

[@CocoMorante]

I need details on your sweater, Yewande, it is so so cute.

[@yuristeaparty]

Can we have cookie week twice a year please

[@harutran4703]

I didn't expect her to use salted butter, I don't usually see recipes where it's used so that is interesting!

[@effiesunshine]

I always used salted butter even when a recipe doesn't call for it. I think it tastes so much better!

[@TickleMeAmber84]

@@effiesunshinesame here. I never use unsalted butter things just come out better lol.

[@CraftswithCole]

I agree 10000%@@effiesunshine

[@yoginimichelleh]

These look SO much better than my MIL’s (as much as I love her!) deep fried 🤢 knots. I’m so excited to try these ❤!

[@JeffO-]

1:10 correct use of a zester!

[@tayloris1inamillion]

Oh yes I would be eating these up 😭

[@BrilliantWhenYouGlow]

I always use salted butter!

[@crystalsmull3t]

I see Yewande I click! 😤

[@emilytully9982]

Would this work in a cookie press instead of a piping bag?

[@lovetolose]

I wonder what would happen if you put turbinado sugar and then stuck it under the broiler for maybe an additional minute and you can have “broiler cookies” you might have to undercook the cookies at the beginning though. Hey, who knows maybe I’ll be home the next cookie week. I would love to bake as my job.

[@mithulahiri4105]

Citrus flavours...mmmmm!

[@gkfowler1041]

I would like to know how to pipe these another way. Trying to pipe these cookies I destroyed 3 piping bags (the seam popped right open from the pressure), then switched to disposable bags and that wasn't any better. Now I have dough and not sure how to make the cookies that will turn out. :(

[@ccaatthheerriinnee]

Would anyone do this with lime or orange?

[@reneefox6064]

I can never access the recipes. Every time I click the link the recipe comes up and seconds later the login page comes up soliciting you to purchase a subscription which is the only way to get the recipes. Why?

[@millie35998]

Money

[@Wonderwhatyouare]

Bc it's only for subscribers

[@pinkofperfection456]

Happy to help! INGREDIENTS Yield: About 36 cookies FOR THE COOKIES 1 cup/225 grams salted butter, softened ¾ cup/150 grams granulated sugar 2 egg yolks, at room temperature 1 lemon 2 cups/255 grams all-purpose flour 2tablespoons cornstarch ¼ teaspoon fine sea salt 1tablespoon heavy cream FOR THE GLAZE 3cups/306 grams sifted powdered sugar 6tablespoons fresh lemon juice Sanding sugar, for sprinkling (optional)

[@pinkofperfection456]

Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment, and set a wire rack inside a third. Step 2
In the bowl of a stand mixer fitted with the paddle, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and paddle. Add the egg yolks. Zest the lemon directly into the bowl. Combine on low speed until the yolks are incorporated and scrape down the bowl again. Step 3
Whisk flour, cornstarch and salt in a medium bowl. Add the flour mixture to the butter mixture all at once. Mix on low until just combined. Pour in the heavy cream and mix until it becomes a dough, about 30 seconds. Step 4
Fit a sturdy piping bag with a star tip (preferably with a ¼-inch opening) and fill with just enough dough to comfortably wrap your hand around the bag. (You can always refill it when you run out.) Pipe S-shaped hooks, about 2 inches long, onto the parchment-lined baking sheets, leaving at least 1 inch between them. If the dough feels soft, place the baking sheet of piped cookies in the refrigerator to chill for at least 15 minutes and up to 1 hour before baking. Step 5
Bake until cookies are a nice golden brown at the edges, turning halfway through, 14 to 16 minutes. Once out of the oven, allow cookies to set on the baking sheet, about 6 minutes. Transfer to a wire rack to cool completely. Step 6
As the cookies bake, make the glaze: In a small bowl, mix powdered sugar and lemon juice, 1 tablespoon at a time. Add enough lemon juice that the glaze runs steadily off the spoon when lifted. Step 7 Once the cookies are completely cooled, use a spoon to pour enough glaze to cover the surface of the cookies and drip down the sides. If using sanding sugar, allow the glaze to set slightly before sprinkling the sugar on. Let set completely (at least 30 minutes) before serving. Baked, glazed cookies can be stored in an airtight container at room temperature for up to 5 days.

[@reneefox6064]

@@pinkofperfection456 Oh my goodness. Thank you so much!!!

[@videoket]

Was Yewande one of the poorly-compensated guests on B.A. a few years ago? So nice to see her thriving and being paid a decent wage for her work.

[@drummerlovesbookworm9738]

Do I have to buy a subscription to get the recipe? Because you should note that AND say it at the start of the video. I wouldn’t hhave watched it if I couldn’t get the recipe if it looked interesting.

[@ofelia7077]

I got it straight away through the link.

[@kristinchong629]

🎉🎉🎉. Its a good time. 2.0. Breaking and developing conglomerating. The interwebs . this is food.

[@caitlinrose6365]

Why is this so similar to Claire Saffitz’s Lime Squiggle shortbread cookie from 9 months ago? 😒

[@luscious_linda]

Behind a paywall as usual