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How to make lemon cookies wbir

Ingredients:

  • 2 sticks unsalted butter at room temperature
  • 1 cup confectioners' sugar
  • Zest of 1 lemon
  • 1.5 Tbl fresh lemon juice
  • 2 scant cups all-purpose flour
  • ½ tsp salt

Directions:

  1. Preheat oven to 350 degrees
  2. In the bowl of a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, beat butter until smooth
  3. Add confectioners' sugar and beat until smooth
  4. Add lemon zest and lemon juice, followed by flour and salt
  5. Beat until the cookie dough comes together

For drop cookies:

  1. Scoop cookies with an ice cream scoop onto a parchment lined cookie sheet, 1 inch apart, flatten slightly with the palm of your hand and bake for 10 – 12 minutes depending on size, or until edges have browned slightly
  2. Allow cookies to cool - glaze with pastel lemon sugar glaze

For Rolled cookies:

  1. Place cookie dough onto a piece of parchment paper and roll the cookie dough into a log
  2. Refrigerate the log for 2-3 hours or overnight
  3. Once cookie dough has chilled, cut dough into 1/2 - 3/8 inch discs
  4. Place on a parchment lined cookie sheet, 1 inch apart, and bake for 10 – 12 minutes depending on size or until edges are lightly browned
  5. Allow cookies to cool - glaze with pastel lemon sugar glaze

Pastel Lemon Glaze:

  • 2 1/4 cups confectioners' sugar, sifted
  • 1 tablespoons light corn syrup
  • 1 Tbl fresh lemon juice
  • 1.5 Tbl plus 1 tsp water
  • Small drop Food coloring of choice

Mix all ingredients together until smooth. Spread the glaze onto the cookies. Allow glaze to dry and enjoy.

Provided by: Tomato Head

04/05/2014

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