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- Y'all, we have got some of the most wonderful ladies
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that work down in the Lady and Sons store,
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and they've been there forever,
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and they're all so good, so personal.
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And they're younger than me, little younger than me.
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But, you know, these are older women that know how to,
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to work and how to talk to people,
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and people just really enjoy comin' in
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and gettin' one of the ladies to help 'em.
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And there's two in there, that would be, uh-huh,
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Betsy Williams, who is, has the initials,
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has a nickname, she's called Bebe.
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And I am not gonna tell you why they call her that.
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She is so cute, cutest redhead, and just love her to death.
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And all of the girls.
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And then there's Charity.
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And Charity is, she loves to bake.
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And so every time I go in to do a book signing
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I can expect something delicious from Charity and from Bebe.
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So, Theresa was in the store the other day,
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and Betsy said, "Theresa,
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"I wanna share a recipe with you
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"that I make with our lemon curd,
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"with Paula Dean's lemon curd."
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She said, "They're so good."
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So she sent me the recipe.
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And so we're gonna chop off this wonderful cookie.
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It just calls for prepared lemon curd.
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But I am using what I know is very, very good.
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All right, so this dough has to sit
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in the refrigerator for an hour, y'all.
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So I am gonna go ahead and start mixin' it up.
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I've got a cup, I've got a stick and a half of butter.
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The recipe calls for unsalted butter.
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But I've told y'all many times before
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I always use salted butter,
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because I like a little bit of that salt with the sweet, so,
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that's the way I roll.
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the butter is mixed up some.
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Now I've got a half a cup
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of confectionate sugar,
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and let's see how much granulated sugar?
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A fourth of a cup of granulated sugar.
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So I'm gonna whip these until they're nice and incorporated.
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All right, now I'm gonna beat in an egg.
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I'm gonna add lemon juice.
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You know, I think it might be pretty good
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to put a little lemon flavoring in it, too,
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Or it may make it too lemony, I don't know.
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You know, I'm always changin' every recipe
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that gets in my hands.
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I'm gonna beat in a teaspoon of baking powder.
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And I'm gonna beat this as low as my little beaters will go.
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And then I'm gonna incorporate our flour.
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We're actually gonna chill this in the refrigerator
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As you can see, it's kind of a,
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it would be a real sticky dough
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make it without this dough chillin'.
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Okay, y'all, the recipe says
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to beat the lemon zest in
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along with our butter and stuff like that,
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but I don't like to put my zest into any recipe
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when I'm still usin' a mixer.
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Because you know what?
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Most of that zest is gonna get stuck in our beaters.
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So we just gonna stir it in,
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'cause I wanna make sure that we have
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every bit of it in our dough.
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Okay, I thought the recipe
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was gonna tell me to put this in wax paper.
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But no, it just says cover and chill.
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We'll be doin' this by the tablespoon
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when we go to dip up the cookies.
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So I'll see you in one hour, you sweet cookie dough.
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Alright y'all, the size of this cookie
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should be a scant tablespoon.
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I sprayed my tablespoon so it wouldn't stick,
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so I'm just gonna kind rub this in a ball,
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and it stayed in the refrigerator for at least an hour.
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So we're in good shape here.
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This one may be another tad bigger.
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That one is a tad bigger, so.
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I really like my cookies bein' all the same size.
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So that's why I was hopin'
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by usin' my tablespooner,
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a measurer, that I could get 'em
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pretty close to the same size.
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So I'm still gonna have to work.
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Now this dough has got nice and stiff.
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Just rolled it in a ball.
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And now I'm takin' my thumb.
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because my fingernail
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is really short on that thumbnail,
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on that right-hand thumb.
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Well, on both of 'em, both of my thumbs.
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They must take a beatin'.
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All right, the recipe said
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a plastic baggy and snip it.
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But you know what, I'm just gonna do it
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I just think the other way is,
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So I'm takin' my lemon curd
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that we have at the store,
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and I'm just gonna dip a little lemon curd
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into each of those cavities that we made.
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These are gonna be so good.
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And plus it gonna be pretty, you know?
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Okay, I'm gonna put these in the oven, 350,
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for about 15 minutes.
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So we just dustin' 'em with a little powdered sugar.
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And the recipe said just do it on the edges.
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Well, I don't know how you would just do it on the edges.
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I'm saying that the confectionate sugar will evaporate
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On the gel part, so...
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Besides, I think it's pretty just like that,
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don't you, Theresa? - Yeah, and we did
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We pulled them outta the oven
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to let 'em cool for- - Oh yeah, yeah.
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- A good 15 minutes. - Yeah.
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A little bit more powdered sugar right there.
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Well, I kinda got carried away, Therese.
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I'm givin' you and me- - No problem on my end.
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- [Paula] I'm givin' you and me
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the most unattractive one. (laughing)
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Thank you girl, for making me aware of your recipe for...
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What did she call 'em?
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- [Theresa] Dimples, lemon dimples.
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- Yeah, lemon dimples.
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That's a good name for it.
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Y'all, this is not overly sweet at all.
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It gives it that little bite of tartness
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reminds me of a shortbread.
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Tastes just like a shortbread cookie.
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So, if you are a shortbread fan like myself,
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and like Theresa, I think you'll enjoy it.
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But thank you, Betsy. (laughing)
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- Hey, y'all, it's Paula Deen.
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Now if you enjoyed this video
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be sure to like it and click the subscribe button,
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Love and best dishes, y'all.
