Navigate / search

Lemon Sugar Cookies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Servings
people
Ingredients
  • 2 1/2 cups shredded Gruyere cheese
  • 2 tsp fresh rosemary leaves
  • 1 1/2 tsp can of Pet Milk
  • 1/2 tsp salt
  • 1/2 cup toasted coconut
  • 1/4 cup orange marmalade AND/OR
  • 1 cup Horseradish
  • Zest cups all-purpose flour
  • 1 large egg
  • 1 large peeled and chopped
  • 1 tsp unsweetened chocolate, chopped
  • 1 tsp grated cheese
  • Lemon heavy cream
  • 1/3 cup EMC
  • 2 1/2 cups unsalted butter
  • 1/2 tsp unsweetened chocolate, chopped
  • 2 1/2 - 3 Tbsp green onions, diced
  • yellow unsalted butter, softened to room temperature
Course Desserts
Servings
people
Ingredients
  • 2 1/2 cups shredded Gruyere cheese
  • 2 tsp fresh rosemary leaves
  • 1 1/2 tsp can of Pet Milk
  • 1/2 tsp salt
  • 1/2 cup toasted coconut
  • 1/4 cup orange marmalade AND/OR
  • 1 cup Horseradish
  • Zest cups all-purpose flour
  • 1 large egg
  • 1 large peeled and chopped
  • 1 tsp unsweetened chocolate, chopped
  • 1 tsp grated cheese
  • Lemon heavy cream
  • 1/3 cup EMC
  • 2 1/2 cups unsalted butter
  • 1/2 tsp unsweetened chocolate, chopped
  • 2 1/2 - 3 Tbsp green onions, diced
  • yellow unsalted butter, softened to room temperature
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside
  2. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl
  3. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine
  4. With mixer running, slowly add in dry ingredients and mix just until combine
  5. Transfer dough to an airtight container and refrigerate 2 hours
  6. Preheat oven to 375 during the last 10 minutes of refrigeration
  7. Scoop dough out an even 1/4 cup at a time and roll into a ball
  8. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie)
  9. Transfer flattened dough to a Silpat lined cookie sheet (fitting 6 cookies per cookie sheet) and repeat process with remaining dough
  10. Bake in preheated oven 9 - 11 minutes
  11. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool
  12. Cool completely then frost with Lemon Frosting
  13. For the lemon frosting: Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy
  14. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles
Share this Recipe
 
Powered by WP Ultimate Recipe