Very Lemony Cookies

It will take me months to finish trying all the new recipes from the Paula Deen Christmas magazine, but these cookies were right up there at the top of new recipes that I just had to make. The older I get, the more I am enjoying other flavors other than chocolate. 

1 cup butter flavor all vegetable shortening

1/2 cup sugar

1 tables lemon zest

1/2 teas salt

2 egg yolks

3 cups flour

2 tables heavy whipping cream

1 teas lemon extract

1 teas vanilla extract

Lemon Glaze

Garnish: Candied Lemon Zest *Optional

In a medium bowl, beat shortening and sugar at medium speed with mixer until light and fluffy, about 3 min. Add zest and salt; beating until combined. Add yolks, one at a time; beating well after each.

Gradually add flour, beating at low speed until mixture is combined. Add cream and extracts; beat for 1 min. Shape dough into a 2×14 in log; wrap in parchment paper. Refrigerate for 2 hours.

Preheat oven to 350. Line baking sheets with parchment paper; set aside.

Slice dough into 1/4 ” thick cookies. Place on prepared baking sheets and bake for 10-12 min, or until edges or slightly browned. Cool on pan for 5 min. Remove from pans and cool completely on wire racks. Drizzle cookies with Lemon Glaze. Garnish with Candied Lemon Zest, if desired.

Lemon Glaze

1 1/2 tables meringue powder

2 tables fresh lemon juice

1 cup powdered sugar

In a small bowl, whisk together meringue powder and lemon juice until combined. Whisk in sugar until smooth. Spread a small amount on each cookie.

Candied Lemon Zest

4 lemons

1 1/4 cups sugar, divided

1 cup water

Using a channel knife, remove top layer of lemon peel in thin ribbons. Reserve lemons for another use. In a small saucepan, bring 1 cup sugar and water to a boil. Add lemon ribbons. Remove from heat and cover pan with plastic wrap. Steep for 20 min. Remove plastic wrap, strain ribbons and place ribbons on parchment paper to dry for 2 hrs. Lightly toss ribbons with remaining 1/4 cup sugar to coat. Dry sugared ribbons on parchment paper for 1 hr. Coarsely chop ribbons into zest. Store in an airtight container for up to 1 month.




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