Langsung ke konten utama

Lemon Meltaways




Ingredients

For the cookie dough:
  • 14 tablespoons unsalted butter, room temperature
  • � cup powdered sugar
  • 1 tablespoon lemon zest, packed - about 2 lemons (no white pith)
  • 2 tablespoons fresh lemon juice, about 1 lemon
  • 1 � cups all-purpose flour
  • � cup cornstarch
  • � teaspoon salt

For the lemon glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish, if desired

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add � cup of powdered sugar and beat until light and fluffy. 
  2. Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
  3. In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
  4. Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
  5. Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
  6. To bake the cookies, preheat oven to 350�F. Line a baking sheet with parchment paper. 
  7. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
  8. If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
  9. Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool. 
  10. Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack. 
  11. To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired. 
  12. Allow the glaze to fully set then store cookies in a cool place or refrigerator.


Read Full Recipe ---> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Bars

Ingredients Cake Layer 5 eggs, beaten 1 cup extra virgin olive oil 1 cup Lakanto golden monkfruit sweetener 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder � teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 10 drops liquid stevia 1-2 tablespoons unsweetened almond milk Instructions Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time. Cake layer In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder an...
Posting Komentar
Baca selengkapnya

Caramel Apple Bombs

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream DIRECTIONS Make apples: Preheat oven to 350� and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze an...
Posting Komentar
Baca selengkapnya

VEGAN VANILLA CUSTARD SLICE

INGREDIENTS 2 sheets of store bought vegan puff pastry, thawed 1 cup unsweetened almond milk 4 tbsp cornflour* 1 cup canned full fat coconut milk 1/2 cup rice malt syrup 2 1/2 tsp vanilla extract, or to taste tiny pinch of turmeric powder � for colour, optional icing sugar � for sprinkling on top, optional INSTRUCTIONS PASTRY: Preheat the oven to 180C (356�F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won�t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan. Line the 20cm square pan with baking paper. Make sure there�s plenty of baking paper on the edges to be able to take out the slice when it�s set. Place a piece of pastry on the bottom of the pan a...
Posting Komentar
Baca selengkapnya