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Wednesday, June 4

Lemony butter cookies


Butter, unsalted, softened
1 cup +
1 tablespoon
Sugar, confectioners’
1 cup +
½ cup &
2 tablespoons
Lemon zest
1 tablespoon +
Garnish
Lemon juice
1 ½ tablespoons +
1 tablespoon
Flour, all purpose
2 cups
Salt, kosher
¾ teaspoon
  1. Preheat to 350°F; position racks in the upper and lower thirds. 
  2. In a large bowl, using a handheld electric mixer, beat 1 cup butter with 1 cup sugar until very smooth, about 2 minutes.
  3. Beat in the zest and juice, then beat in the flour and salt until just incorporated; scrape down the sides of the bowl as necessary.
  4. Roll half of the dough into 1-inch balls.
  5. Arrange the balls 1 inch apart on two baking sheets and, using a flat-bottomed glass dipped in sugar, gently flatten each cookie.
  6. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from the top to the bottom and the front to the back halfway through baking.
  7. Let the cookies cool on the baking sheets for 2 minutes before transferring to a rack to cool completely.
  8. Let the baking sheets cool slightly, and then repeat with the remaining dough.
  9. In a small bowl, whisk the remaining sugar, juice, and butter until smooth.
  10. Spread the glaze on the cookies, and garnish with zest.
  11. Let stand 15 minutes for the glaze to set.
Recipe from Food&Wine Magazine, April 2014.

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