Total Calories: 6,700
Yield: 2 dozen
Prep time:
Cook time:
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Cream butter and sugar together until light and fluffy. Stir in well-beaten eggs and beat until thick. Add lemon zest, vanilla, and lemon flavored emulsion. Sift flour, baking powder, and salt together. Add dry ingredients, one cup at a time, to the butter and egg mixture. Divide into 3 or 4 parts, wrap in plastic wrap, and chill thoroughly (several hours or overnight).
When ready to bake, preheat oven to 375°F. Roll out dough to ¼ inch on a floured surface and use a round cookie cutter to cut circles. If baking in a warm climate, keep each piece of dough in the refrigerator until you are ready to work with it. Place cut cookies on cookie sheet with a ½-inch margin between cookies to allow for any spreading. (You can prevent cookie spread by chilling the entire baking sheet before baking.)
Bake until just barely brown around the edges, approximately 8 to 12 minutes, depending on your oven and baking sheet. Check periodically to prevent overbaking. These are delicious topped with the lemon icing!
LEMON ICING
In a medium bowl, mix ingredients well. Ice cookies while they are still warm. Place on rack to continue cooling.
TIP: Flavored emulsions are what professional bakers use. Extracts contain alcohol, which tends to burn out when cooking or baking. Emulsions stay true, providing full-bodied flavor. They can be found at kitchen specialty stores or ordered from an online retailer.
This Iced Lemon Cookies recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
