1: Lemon Butter Cookies:
Now that our oven is working again, I’m ready for some Christmas baking. Last week, I made a batch of thumbprint cookies for our little Christmas party, and this week I thought I would try my hand a new, but very similar cookie. I took a basic thumbprint cookie recipe, tweaked it a little and added some lemon juice and zest to make a simple and buttery cookies.
The butter really shines through in these cookies, and the lemon plays the role of sidekick – making a perfect pair. The cookies aren’t overly sweet, but the powdered sugar coating is up to you. Sprinkle them with as much as you want to suit your taste. Personally, I love the texture of the dry powdered sugar against the buttery cookie so I do a few coatings. Don’t worry about adding extra.
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg
2 teaspoons lemon zest
1 tablespoon lemon juice
2 1/2 cups all-purpose flour
Powdered sugar, for dusting
DIRECTIONS:
*Preheat oven to 350˚F (180˚C).
*In a large bowl with an electric mixer, cream butter and sugar until fluffy.
*Beat in the egg.
*Add lemon zest and lemon juice.
*Gradually mix in the flour until incorporated.
*Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
*Using the tines of a fork, cross marks in the cookies to slightly flatten them (as pictured).
*Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.
*Transfer to cooling rack and immediately dust with powdered sugar (sugar will melt into cookies from the remaining heat).
*Once completely cool, dust cookies again with powdered sugar.
2:Top Secret Chocolate Cookies:-
Ingredients
2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish
Directions
*In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
*Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
*Preheat oven to 350 degrees F.
*Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
*Remove to a wire rack to cool.
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