LEMON BUTTER COOKIES
Lemon Butter Cookies
Summer is the best time of the year, and during those cold winter days, it can sometimes seem like summer will never come here!
Citrus fruits are at their seasonal peak during the darkest and coldest part of the year (now), and these lemon butter cookies are just the ticket to remind you that summer, spring well, is a few weeks.
ingredients:
For cookies:
- 1 cup and 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 1 1/2 tablespoon lemon zest, finely grated
- 7 tablespoons unsalted butter, cut into 1/4 ″ cubes
- 1 egg yolk
For the frosting:
- 1 cup caster sugar
- 3 tablespoons fresh lemon juice
Instructions:
For cookies:
- In a large mixing bowl, combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a cookie cutter until the mixture looks like coarse breadcrumbs. Add the egg yolk and, using a fork, stir until smooth. Using your hands, gently knead the branch until it collects and forms a ball. (Note: If the dough seems too dry, add a little ice water 1 teaspoon at a time until the mixture collects.)
- Once the dough has formed into a ball, cut the dough in half and roll each half into a log about 1 inch in diameter. Wrap the logs in plastic wrap and let them cool in the freezer for 30 minutes. (Note: you can freeze the dough for up to a month if you don't want to bake all the cookies immediately!)
- Once you're ready to bake the cookies, preheat the oven to 350 degrees. Remove the logs from the freezer, unpack them and cut them into 1/4 '' slices using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and cook for 10 to 12 minutes. Transfer the cookies to a wire rack and let
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