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Lemon Butter Cookies
Nb persons: 0
Yield: Makes 32
Preparation time:
Total time:
Source: Women's Day Cakes, Cookies and Candies 2008
| 2 sticks (1 c.) | unsalted butter, softened |
| 3/4 c. | sugar |
| 2 Tb. | freshly grated lemon zest |
| 1/2 tsp. | salt |
| 1 large | egg |
| 2 large | egg yolks |
| 2 1/2 c. | all-purpose flour |
| Egg Wash: | yolk of 1 large egg beaten with 2 tsp. cold water |
| Decoration; | coarse sugar, or granulated sugar |
1. Beat butter, sugar, lemon zest and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yoks until well blended. Reduce speed to low, add flour and beat just to mix. Divde dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.
2. Heat oven to 350 degrees. Have ready baking sheet(s), a 41/2x2" dove cookie cutter and a 3/4" heart cookie cutter.
3. On lightly floured wax paper, roll out 1 disk (keep rest refrigerated) to 1/4" thick. ( If dough breaks when rolling it out, let it warm briefly at room temperature.) Dipping cookie cutters in flour between cuts, cut out doves, then a heart in the center of each. Slide a baking sheet under the wax paper; freeze 5-7 until dough is firm. Peel off dove; push out hearts and place doves 2" apart on ungreased baking sheet(s). Reroll hearts and scraps. Brush doves with egg wash; sprinkle lightly with coarse sugar. Repeat with remaining disks.
4. Bake 10-13 minutes or until lightly tinged golden areound edges. Transfer with a broad spatula to a wire rack to cool.
Storage Tip: Store airtight at cool room temperature up to 1 week, or freeze up to 1 month.
Each cookie=118 calories
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