Lemon Butter Cookies Recipe 445

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

Steps:

• Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners' sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not over-beat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
• Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
• Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
• Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

Steps:

• 1. in a mixing bowl, cream the butter with the back of a fork until it is smooth, about five minutes. Add the lemon zest and continue to blend until well mixed. Add the granulated sugar and mix until smooth, about two minutes longer. Add the egg and beat vigorously until lemony yellow batter forms, another five minutes.
• 2. Split the vanilla bean in half lengthwise. Using the tip of a sharp knife, scrape the tiny vanilla seeds into the batter and then stir to distribute evenly.
• 3. Slowly stir in 2 cups of the flour, and mix until the dough pulls away from the sides of the bowl, and a ball forms. Remove the dough from the bowl, flatten into a small disk, and wrap in plastic or foil wrap. Chill for 15 minutes.
• 4. Preheat the oven to 375°.
• 5. Generously flour a work surface and a rolling pin with part of the remaining 1/4 cup flour. Roll out the dough into a 1/4 inch thick sheet. Using a 2 inch round cookie cutter, cut out the cookies and transfer them to an ungreased baking sheet, about 3/4 inch apart. Gather up the scraps, apply more flour to work surface and rolling pin, and roll them out. Continue to cut out cookies until no dough remains.
• 6. Bake the cookies until Golden Brown edges appear around each cookie, 7 to 8 minutes. Remove from the oven and transfer to a wire rack. Let cool completely, about 30 minutes, then lightly dust with powdered sugar. Store in an airtight container at room temperature for up to one week. Makes about three dozen cookies.

Steps:

• 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.