Lemony Butter Cookies

My daughter asks to eat every lemon garnish on the table- yes– off of everyone’s plate. She LOVES lemons!! I made these cookies just for her. ❤

I love cookies that incorporate confectioners’ sugar because they have such a light and wonderful texture. The grated lemon zest over the top of the glaze made them pretty as well. This recipe is from Food and Wine, contributed by Kristen Stevens. I refrigerated the dough overnight but brought it to room temperature prior to baking. The recipe made exactly three dozen cookies (a dozen on each cookie sheet) – that never happens! (to me, anyway ) Great!

Bringing this tasty treat to share at Angie’s Fiesta Friday #67 @Fiesta Friday.net. Enjoy!!

Yield: 3 dozen cookies

For the Cookies:

• 2 sticks unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 tablespoon finely grated lemon zest (Meyer lemons also wonderful!)
• 1 1/2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 3/4 teaspoon kosher salt

For the Glaze:

• 1/2 cup plus 2 tablespoons confectioners’ sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, softened
• Finely grated lemon zest, for garnish

Make the Cookies:

1. Preheat the oven to 350° (on convection) and position racks in the upper and lower thirds. (I used 3 racks.)
2. In the bowl of a stand mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes.
3. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
4. Roll the dough into 1-inch balls. Arrange the balls 1 inch apart on 3 baking sheets and, using your fingers, gently flatten each cookie.
5. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; rotate the baking sheets from top to bottom and front to back halfway through baking.
6. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely.

Make the Glaze:

1. In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
2. Spread (I used a butter knife) the lemon glaze on the cooled cookies and garnish with finely grated lemon zest.
3. Let stand until the glaze is set, about 15 minutes.

Note: The cookies can be stored in an airtight container for up to 2 days.

One Year Ago:

• Vanilla Bean Macarons
• Johnnycake Bread

Two Years Ago:

• Easter Carrot Cake
• Blueberry Scones

Viennese Sablés

These cookies are supposed to taste just like the wonderful Danish butter cookies that come in the famous blue tin. (I think they may even be better!) Aside from that yummy association, what is really winning about them is their texture; they are very slightly crisp on the outside but the inside is soft and melts in your mouth. Mmmmmm.

This recipe is from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. According to Greenspan, they are traditionally piped into a “W” shape as both the initial for Wittamer, a famed pastry shop in Brussels where they are made, and for Wien, the German word for Vienna- where the cookies were thought to have been invented.

Despite requests from my kids to pipe the cookies into their own initials, I made the traditional “W”‘s. (I’ll get more adventurous next time!) Other suggested shapes included circles, pretzels, or swirls. I initially had difficulty piping the dough, but as the dough warmed up it became much easier to pipe. I was hoping that they would be worth the trouble- and- thank goodness- they were! 🙂

These cookies can be served just as they are or dusted with confectioners’ sugar. Greenspan suggests eating them with coffee or tea, ice cream, fruit salad, or creme brûlée. Delicious!!

Yield: Makes 2 dozen cookies

• 9 T (4 1/2 oz; 128 grams) unsalted butter, very soft
• 1/2 cup (60 grams) confectioners’ sugar
• 1/4 tsp fine sea salt
• 1 large egg white, at room temperature
• 3/4 tsp pure vanilla extract
• 1 cup plus 2 T (153 grams) all-purpose flour
• confectioners’ sugar for dusting, optional

1.  Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F (on convection).
2. Line two baking sheets with parchment paper or silicone baking mats.
3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, sift the confectioners’ sugar over it, then add the salt.
4. On low speed, beat until smooth but not fluffy. (You want the dough to be homogeneous, but you don’t want to beat air into it.)
5. Beat in the egg white. The white will make the dough separate and it will be slick and slidey. Keep mixing for about 1 minute, and, if the mixture curdles, don’t be concerned; the flour will smooth it out.
6. Beat in the vanilla and scrape down the bowl.
7. Gradually add the flour, beating only until it disappears into the soft dough.
8. Fit a pastry bag with an open star tip, one that’s a scant 1/2 inch in diameter. Scrape the dough into the piping bag.
9. Pipe the dough onto the lined baking sheets in tight “W” shapes that are 2 inches wide and 1 1/2 inches high (or in desired shape), leaving about 2 inches of space between them (the dough will puff and spread under heat).
10. Bake the cookies for 14 to 15 minutes on convection, or up to 17 to 20 minutes in a standard oven, rotating the pans from top to bottom and front to back at the midway point. The cookies should be golden brown at their edges and on their bottoms and paler at the center.
11. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to racks to cool to room temperature.
12. Dust with confectioners’ sugar just before serving, if desired.

Note: These cookies will keep for at least 1 week in an airtight container. They can be frozen for up to 2 months.

One Year Ago:

• Asparagus Mimosa

Two Years Ago:

• Asparagus Gruyere Tart
• Asparagus, Leek, & Gruyere Quiche

If you like this you may also like:

• Vanilla-Bean Sablés

Spritz Butter Cookies

I have had difficulty with cookie press dough in the past. The consistency of this dough was absolutely perfect and easy to punch through the press. So, of course, the new problem was that half of my little Christmas tree cookies had a practically unrecognizable shape! I opted to make these little “wreaths”- and had absolutely no issues with the shape. 🙂 This recipe was adapted from the Baking Bible by Rose Levy Beranbaum. According to the author, the cornstarch makes the cookies more delicate and easier to push through the cookie press.

These were my husband’s favorite Christmas cookie this year; they reminded him of “fresh” Danish butter cookies. Buttery with a hint of almond. Lovely!

• 44 g (1/2 cup minus 1 T/1.5 oz) blanched sliced almonds
• 257 g (9.1 oz/2 cups plus 2 T) unbleached all-purpose flour
• 30 g (1 oz/1/4 cup) cornstarch
• a pinch of fine sea salt
• 150 g (5.3 oz/3/4 cup) superfine sugar
• 2 sticks (16 T/8 oz/227 g) unsalted butter, at room temperature
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 tsp pure almond extract
• sugar sprinkles for decorating, optional

1. Set an oven rack in the middle of the oven. Preheat the oven to 375 degrees (convection) for 30 minutes or longer before baking.
2. Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over browning. Cool completely.
3. In a medium bowl, whisk together the flour, cornstarch, and salt.
4. In a food processor, process the almonds until fairly fine. (They have to be able to squeeze through the cookie press!)
5. Whisk the almonds into the flour mixture.
6. In the bowl of a stand mixer fitted with a flat beater, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
7. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl.
8. Add the flour mixture and pulse in just until blended. Do not over mix.
9. Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
10. Form sections of the dough into a log and put into the tube of a cookie press. (Cover remaining dough.)
11. Using the press, place cookies on parchment-lined cookie sheets 1-inch apart.
12. Decorate with sugar sprinkles, if using.
13. Bake cookies for 6 to 7 minutes (convection) or up to 10 to 12 minutes in a standard oven, or until pale gold.
14. Cool on a wire rack.

Note: Cookies can be stored airtight at room temperature for 1 month; refrigerated or frozen for 6 months.

One Year Ago:

• Gingerbread Snacking Cake

Two Years Ago:

• Busy Day Chocolate Cake

Lemon Butter Cookies

I have made these Christmas cookies for years.  The powdered sugar gives them a lovely delicate texture and the red and green sanding sugar makes them festive and pretty.  They really need flavorful zest in the dough for the lemon flavor to shine through.

The slice-and-bake dough is simple to make.  I refrigerate the dough in wrapping paper cardboard in order to keep the log shape intact.  I use the leftover egg whites to make another traditional holiday cookie in my house, raspberry meringues. Perfect.

This recipe was adapted from Martha Stewart Living.

• Yield: Makes about 50

• 2 sticks (1 cup) unsalted butter, room temperature
• 2/3 cup confectioners’ sugar, sifted
• 2 large egg yolks, room temperature, divided
• 1 teaspoon coarse salt
• 2 teaspoons pure vanilla extract
• grated zest of 1 to 1 1/2 lemons
• 2 cups all-purpose flour
• Approximately 1/2 cup colored sanding sugar or granulated sugar, for coating

1. Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth.
2. Add the confectioners’ sugar and beat until smooth and silky.
3. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest.
4. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not overbeat.
5. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
6. Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
7. Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees, preferably on convection. Line two baking sheets with parchment paper; set aside.
8. Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper.
9. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere.
10. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
11. Bake until set but not brown, 11 (on convection) to 14 minutes.
12. Transfer cookies to cooling rack until room temperature.

Note: Cookies will keep stored in an airtight container, at room temperature, for up to 5 days.