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Lemon Cookies Tested Recipe

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Lemon Cookies Recipe

These plump, vanilla and lemon flavored cookies remind me of little tea cakes.  Their soft buttery texture is a cross between a butter cake and a cream scone and when iced with confectioners frosting, you have a cookie that delights both adults and children.  A sprinkling of colored sparkling sugar always adds a welcome crunch and you will be surprised at how fast these little gems disappear. 

This recipe comes from Caprial Pence whose latest book "Caprial's Desserts" is full of wonderful desserts.

 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper.

For Cookies: Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.  Add to the butter and egg mixture and beat until combined.

Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm).  Using cookie cutters, cut the dough into shapes.  Save the scraps and reroll.  Transfer  the cookies to the prepared baking sheet, spacing them a few inches apart.

Bake for approximately 8 - 10 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean.  Remove from oven and place on a wire rack to cool.   Once the cookies have completely cooled, frost with icing.

For Frosting: In an electric mixer, cream the butter until smooth and well blended.  Add the vanilla extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).  Add a little more milk or sugar, if needed.  Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 18 - 2 1/2 inch (6 cm) cookies.

 

Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.  The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

 
 
     
 

 

 

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