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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup cool unsalted butter, cut into pieces
1/2 cup sugar
2 egg yolks
1/2 tsp vanilla extract
1/4 tsp freshly grated lemon zest
1 tsp freshly squeezed lemon juice
1/2 tsp baking powder
2 1/4 cups flour
Colored sugars of your choice
Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days. When you are ready to bake, heat the oven to 350.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets.
Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them). Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes. Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
THIMBLE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup cool unsalted butter, cut into pieces
1/2 cup sugar
2 egg yolks
1/2 tsp vanilla extract
1/4 tsp freshly grated lemon zest
1 tsp freshly squeezed lemon juice
1/2 tsp baking powder
2 1/4 cups flour
Colored sugars of your choice
Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days. When you are ready to bake, heat the oven to 350.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets.
Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them). Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes. Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.