by Angela Wright
1) Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, vanilla, lavender and salt. With mixer on low speed beat in flour just until moist clumps form. Gather dough together in bowl to bind. Refrigerate for 30 minutes.
2) Heat oven to 350 degrees ºF. Line 2 baking sheets with parchment or nonstick liners.
3) Shape scant tablespoons of dough into 1-inch balls. Roll in egg white, then nuts. Place on cookie sheet about 2 inches apart. With your thumb make a deep indentation in the center of each ball. Bake cookies until firm and lightly golden on bottom, about 19 to 20 minutes.
4) Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
As we begin 2012, Bilingual Weekly’s newsroom extracted the top 10 most read stories during the last 352 days. Please note that the top 10 stories were not selected by the Bilingual Weekly’s staff, our team ran the http://www.bilingualweekly.com English website’s analytics’ report which evaluates the hits received daily and it ranked each story from the highest number of hits to the lowest ranking in local news coverage. The following stories are briefs of the top 10 stories you, our readers clicked on.