Lemon Easter Cookies
Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup sugar
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1/4 cup confectioners' sugar
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1 large egg
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2 tablespoons fresh lemon zest
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1 teaspoon butter flavoring
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1/2 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1/8 teaspoon baking powder
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1 recipe Meringue-Powder Icing (Recipe follows.)
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3 (1-ounce) squares white baking chocolate, melted (optional)
Meringue-Powder Icing:
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1/4 cup cold water
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3 tablespoons meringue powder
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2 cups confectioners' sugar, sifted
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Food colorings
Directions
1.
Lightly grease a baking sheet; set aside.
2.
In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Add egg, zest, butter flavoring, and vanilla, mixing to combine.
3.
In a small bowl, sift together flour, salt, and baking powder. Gradually add flour mixture to sugar mixture, beating at low speed, until smooth.
4.
Divide dough into 2 balls and wrap each with plastic wrap. Refrigerate for 1 hour.
5.
On a lightly floured surface, roll dough to 1/4-inch thickness. Using assorted 2-1/2-inch cutters, cut cookies. Repeat with remaining dough. Place cookies on prepared baking sheet.
6.
Preheat oven to 350 degrees. Refrigerate cookies for 15 minutes before baking.
7.
Bake for 10 minutes, or until edges are lightly browned. Let cool on sheet for 2 minutes. Remove to wire racks to cool completely.
8.
Paint with Meringue-Powder Icing, using small pastry brushes. Pipe outlines and details with melted white chocolate, if desired.
Meringue-Powder Icing:
In a medium bowl, beat water and meringue powder with a wire whisk until frothy. Add confectioners' sugar, whisking until smooth.
Separate mixture into small bowls. Add food coloring to achieve desired colors.
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Recommended Recipe:
Lemon Drops
Sprinkle these buttery cookies with confectioners' sugar while still warm. The heat from the cookies melts the sugar just a little allowing it to better coat the cookies.
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