Wednesday, September 1, 2010

Watch for our Autum Ann Clark Cookie Cutters

Lemon Cookies

Makes about 18 cookies

Processing the lemon zest with the sugar helps distribute the lemon flavor.

Process together in a food processor about 15 seconds:
2/3 cup sugar
1 tablespoon freshly grated lemon zest

Beat with an electric mixer
1 cup unsalted butter, softened
Lemon sugar from above

Add and mix:
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract

Whisk together, then add and beat to incorporate:
2 1/2 cups all purpose flour
1/2 teaspoon salt

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets taht ahve been lined with parchment paper ro silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rake to cool completely. Decorate, if desired, before serving.

Lemon Icing

Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fresh lemon juice and a pinch of salt to smooth.


1 comment:

Nana Rogers said...

The Lemon Cookies sounds yummy thanks for posting it. XOXO