Friday, May 20, 2005

Lemon Coolers

Lemon Coolers (Adapted from King Arthur Flour Cookie Companion)

For the topping

1 cup confectioners' sugar
3/4 cup superfine granulated sugar
2 tablespoons fresh grated lemon zest

For the dough

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar, plus additional for pressing
1/2 cup granulated sugar
1 1/2 tablespoons fresh grated lemon zest
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1/2 cup cream cheese, softened

To prepare the topping

In a food processor, add confectioners' sugar, granulated sugar and lemon zest - process until well combined.

To prepare the dough

In a small bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, add confectioners' sugar, granulated sugar and lemon zest - rub the ingredients together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until creamy. Add flour and mix just until combined. Cover bowl and place into the refrigerator to chill for 30 minutes.

Preheat oven to 375 degrees.

Using a tablespoon cookie scoop, drop dough onto parchment-lined baking sheets. Using the flat bottom of a glass or measuring cup dipped in additional confectioners' sugar, flatten each ball of dough until it is roughly 1/4" thick and 1 3/4" to 2" in diameter.

Place into the oven and bake until the cookies are lightly browned around the edges, about 9 to 12 minutes. Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Dip the tops of the cookies into the lemon sugar mixture to coat the top or spoon some of the sugar mixture over the top and gently rub into the cookie. Set on a wire rack and allow them to cool completely.

When cool, dust the cookies with additional lemon sugar, if needed, until each is thoroughly coated.

Makes about 30 cookies.

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