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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, softened
3/4 cup sugar
2 tbsp grated lemon peel
1/2 tsp salt
1 large egg plus yolks of 2 large eggs (save whites for another use)
2 1/2 cups flour
Egg wash: yolk of 1 large egg beaten with 2 tsp cold water
Use favorite cookie cutters
Decoration: coarse (crystal) sugar or granulated sugar
Beat butter, sugar, lemon peel and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix. Divide dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.
Heat oven to 350. On lightly floured wax paper, with a lightly floured rolling pin, roll out 1 disk (keep rest refrigerated) to 1/4 in. thick (see Tip). Dipping cookie cutters in flour between cuts. Slide a baking sheet under the wax paper; freeze 5 to 7 minutes until dough is firm. Peel cookies off the waxed paper and place 2 ines apart on ungreased baking sheets. Brush with egg wash; sprinkle lightly with sugar.
Repeat with remaining disks. Bake 10 to 13 minutes or until cookies are lightly tinged golden around 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. Tip: If dough breaks when rolling it out, let it warm briefly at room temperature.
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LEMON BUTTER COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, softened
3/4 cup sugar
2 tbsp grated lemon peel
1/2 tsp salt
1 large egg plus yolks of 2 large eggs (save whites for another use)
2 1/2 cups flour
Egg wash: yolk of 1 large egg beaten with 2 tsp cold water
Use favorite cookie cutters
Decoration: coarse (crystal) sugar or granulated sugar
Beat butter, sugar, lemon peel and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix. Divide dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.
Heat oven to 350. On lightly floured wax paper, with a lightly floured rolling pin, roll out 1 disk (keep rest refrigerated) to 1/4 in. thick (see Tip). Dipping cookie cutters in flour between cuts. Slide a baking sheet under the wax paper; freeze 5 to 7 minutes until dough is firm. Peel cookies off the waxed paper and place 2 ines apart on ungreased baking sheets. Brush with egg wash; sprinkle lightly with sugar.
Repeat with remaining disks. Bake 10 to 13 minutes or until cookies are lightly tinged golden around 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. Tip: If dough breaks when rolling it out, let it warm briefly at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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