| This recipe is liked by 0 person(s). |
Crispy Lemon Cookies
Nb persons: 0
Yield: about 3 1/2- 4 dozen cookies
Preparation time:
Total time:
Source:
| 1/2 cup | butter, room temperature |
| 3/4 cup confectioners’ sugar | |
| 2 tsp | lemon extract or 1 tsp lemon oil |
| 1 tsp | vanilla extract |
| 2 cups minus 1 tbsp | cake flour |
| 1 tbsp | cornstarch |
| 1/4 tsp | baking powder |
| 1/4 tsp | salt |
| 4 tbsp | milk |
additional confectioners’ sugar, for dusting
In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in lemon extract, vanilla extract. Sift in cake flour, cornstarch, baking powder and salt, mixing with the mixer on low speed to keep the flour from flying. Add in 3 tbsp milk and beat until mixture just comes together. Dough should be slightly sticky, but not wet.
Shape dough into a large log about 1 1/2-in in diameter. Wrap in wax or parchment paper. Chill dough in fridge for at least 1 1/2 hours.
When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper. Slice dough log down the middle to create two half-circle logs. Lay logs with the flat side down and cut slices of dough that are a bit under 1/4-inch thick (no more than 1/4-inch or they will turn out a bit softer).
Transfer cookies to cookie sheet.
Bake for 9-12 minutes, until edges just begin to turn golden.
Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool.
When cookies are cooling on the wire rack, generously dust with extra confectioners’ sugar.
Makes about 3 1/2- 4 dozen cookies
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe