ATK Lemon Butter Cookies
NOTES
1. Makes about 80 cookies that are 2-1/2 inches in diameter.
2. Don't roll out dough more than twice, otherwise the cookies will be tough.
3. Take butter out early to get it to room temp
4. You might be able to make these with a handheld mixer.
5. Liz's guess is that if you substitute regular sugar with superfine sugar, you should use a bit less than 1 cup.
6. Requires some refrigeration.
INGREDIENTS
1/2 lb (2 sticks) unsalted butter, at cool room temperature
1 short cup superfine sugar or 1 cup granulated sugar, processed in food processor for 30 seconds
1/2 tsp salt
2 tsp finely grated lemon zest
1 whole egg plus 1 yolk. Keep them separate.
2 tsp vanilla extract
2-1/2 cups bleached all-purpose flour
Extra flour for work surface
Offset spatula is helpful
PREPARATION
1. Cream butter, sugar, salt, and zest in large bowl or in bowl of electric mixer. Mix until light and fluffy (if using a mixer, mix at medium speed).
2. Add only the egg yolk, beat well.
3. Add whole egg and vanilla, beating until well incorporated.
4. Add flour; beat over low speed until flour is just mixed.
5. Divide dough in half, being careful not to overwork it. DON'T make into cylinders. Instead, wrap in plastic wrap pretty much as is. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or double-wrapped and frozen 1 month.)
6. Adjust oven racks to upper and lower middle positions. Heat oven to 375 degrees.
7. Remove one portion of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.
8. Lightly flour work surface; roll dough to 1/8-inch thick, using offset spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep dough from sticking.
9. Cut or form dough into desired shape. Place dough shapes 1/2-inch apart on parchment-lined cookie sheet.
10. Bake, rotating cookie sheets halfway through baking if necessary, until evenly golden brown, 6 to 8 minutes.
11. Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature.
12. Repeat rolling, cutting, and baking remaining dough.
13. Decorate cooled cookies, if desired, and transfer to airtight container (can be stored up to 3 weeks).
1. Makes about 80 cookies that are 2-1/2 inches in diameter.
2. Don't roll out dough more than twice, otherwise the cookies will be tough.
3. Take butter out early to get it to room temp
4. You might be able to make these with a handheld mixer.
5. Liz's guess is that if you substitute regular sugar with superfine sugar, you should use a bit less than 1 cup.
6. Requires some refrigeration.
INGREDIENTS
1/2 lb (2 sticks) unsalted butter, at cool room temperature
1 short cup superfine sugar or 1 cup granulated sugar, processed in food processor for 30 seconds
1/2 tsp salt
2 tsp finely grated lemon zest
1 whole egg plus 1 yolk. Keep them separate.
2 tsp vanilla extract
2-1/2 cups bleached all-purpose flour
Extra flour for work surface
Offset spatula is helpful
PREPARATION
1. Cream butter, sugar, salt, and zest in large bowl or in bowl of electric mixer. Mix until light and fluffy (if using a mixer, mix at medium speed).
2. Add only the egg yolk, beat well.
3. Add whole egg and vanilla, beating until well incorporated.
4. Add flour; beat over low speed until flour is just mixed.
5. Divide dough in half, being careful not to overwork it. DON'T make into cylinders. Instead, wrap in plastic wrap pretty much as is. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or double-wrapped and frozen 1 month.)
6. Adjust oven racks to upper and lower middle positions. Heat oven to 375 degrees.
7. Remove one portion of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.
8. Lightly flour work surface; roll dough to 1/8-inch thick, using offset spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep dough from sticking.
9. Cut or form dough into desired shape. Place dough shapes 1/2-inch apart on parchment-lined cookie sheet.
10. Bake, rotating cookie sheets halfway through baking if necessary, until evenly golden brown, 6 to 8 minutes.
11. Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature.
12. Repeat rolling, cutting, and baking remaining dough.
13. Decorate cooled cookies, if desired, and transfer to airtight container (can be stored up to 3 weeks).
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