Iced Lemon Cookies Recipe
Recipe Type: Dessert
from the kitchen of: Alice & Jeanne This versatile dough feels and looks like play dough, and it holds up well as a base for several different kinds of flavored cookies
- 1 1/2 c butter softened
- 2 1/4 c sugar
- 4 eggs well beaten
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp lemon flavored emulsion
- 5 1/4 c all purpose flour sifted
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- LEMON ICING
- 3/4 c confectioners’ sugar
- 1/3 c milk, cream, or buttermilk
- 1/8 tsp lemon flavored emulsion
- 1 tbs lemon zest
- pinch salt
- Cream butter and sugar together until light and fluffy. Stir in well-beaten eggs and beat until thick. Add lemon zest, vanilla, and lemon flavored emulsion. Sift flour, baking powder, and salt together. Add dry ingredients, one cup at a time, to the butter and egg mixture. Divide into 3 or 4 parts, wrap in plastic wrap, and chill thoroughly (several hours or overnight).
- When ready to bake, preheat oven to 375°F. Roll out dough to ¼ inch on a floured surface and use a round cookie cutter to cut circles. If baking in a warm climate, keep each piece of dough in the refrigerator until you are ready to work with it. Place cut cookies on cookie sheet with a ½-inch margin between cookies to allow for any spreading. (You can prevent cookie spread by chilling the entire baking sheet before baking.)
- Bake until just barely brown around the edges, approximately 8 to 12 minutes, depending on your oven and baking sheet. Check periodically to prevent over-baking. These are delicious topped with the lemon icing!
- LEMON ICING
- In a medium bowl, mix ingredients well. Ice cookies while they are still warm. Place on rack to continue cooling.
- TIP: Flavored emulsions are what professional bakers use. Extracts contain alcohol, which tends to burn out when cooking or baking. Emulsions stay true, providing full-bodied flavor. They can be found at kitchen specialty stores or ordered from an online retailer.
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