Lemon Sugar Cookie Recipe
(Adapted from Sweet Sugar belles lemon poppy seed cookies)
*Preheat oven to 400° *
1c unsalted butter
1 ½ c confectioner’s sugar
2 tsp lemon extract
1 tsp vanilla
2 ¾-3 c all purpose flour
2 tsp baking powder
zest of 1 lemon
Cream together butter and confectioner’s sugar. Add the egg and flavorings. Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients. Mix in zest of 1 lemon Mix until the dough forms a ball on the paddle. Roll out on floured parchment paper and cut into desired shapes. Bake at 400° for 7-8 minutes.
To ice the lemon cookies- put the outside yellow circle on the cookie, immediately add the white inner circle of white. Draw a star pattern in white across the cookie (or 3 radiating spokes on the half cookie wedges), fill in the spaces between the spokes with the yellow icing immediately and let all of the icing meld together.
I used a 20 second icing thickness and placed the icing into 8oz or 2oz squeeze bottles . You can use disposable/reusable frosting bags but I prefer squeeze bottles. If you do use a bag place the icing into a saran wrap "pouch" before placing in the bag- it makes clean up a breeze. You can see what I am talking about here.
Happy Birthday Malina
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