Check out this recipe for Lemon Butter Cookies in the Feb. issue of Southern Living:
P.S. I haven't actually baked these yet. When I do, and if they turn out pretty, I'll post pics!
P.S. I haven't actually baked these yet. When I do, and if they turn out pretty, I'll post pics!Lemon Butter Cookies
1 cup butter, softened
1 teaspoon lemon zest
1 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Parchment paper
Royal Icing
Colorful Glaze
1. Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
2. Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
4. Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
Yield: Makes about 4 dozen (2 1/4-inch) or 2 dozen (3 1/4-inch) cookies
1 teaspoon lemon zest
1 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Parchment paper
Royal Icing
Colorful Glaze
1. Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
2. Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
4. Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
Yield: Makes about 4 dozen (2 1/4-inch) or 2 dozen (3 1/4-inch) cookies
4 comments:
Lemon is my oldest grandsons favorite dessert flavor. Our last lemon treat was a lemon custard pie that neither of us liked. These cookies sound good and I have never tried a Southern Living recipe that wasn't good. Thank you for posting!
They look so pretty! I love a magazine with a pretty cover.
Carolyn
You've got to be kidding! I can't tell you how much I love lemon flavored anything and these look absolutely scrumptuous.
We have the same magazine floating around the house. : ) My four girls are having a Valentines party at our home, they have homemade decorated heart-cookies hanging from white sparkly tinsel, so cute.
I'll have to try those lemon cookies, my dd16 made some lemon tea cookies that were so good this week. Maybe I'll post the recipe on one of my blogs soon.
Thanks for sharing! : )
Post a Comment