Lemon Butter Cookies
December 14th, 2008 | | Ambre
Ingredients:
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons freshly grated lemon zest
1/2 teaspoon salt
1 large egg plus yolks of 2 large eggs (save whites for another use)
21/2 cups all-purpose flour
Egg wash: 1 egg yolk beaten with 2 teaspoons cold water
Coarse (crystal) sugar or granulated sugar for decoration
Method:
1. Beat butter, sugar, lemon zest and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix.
2. Divide dough in quarters; shape each into a disk. Wrap each airtight; refrigerate at least 2 hours or until firm.
3. Preheat the oven to 350 degrees. Have ready 2 baking sheets, a 41/2 by 2-inch dove cookie cutter and a 3/4-inch heart cookie cutter. On lightly floured wax paper, with a lightly floured rolling pin, roll out 1 disk (keep rest refrigerated) to 1/4-inch thick. Dipping cookie cutters in flour between cuts, cut out doves, then a heart in center of each.
4. Slide a baking sheet under the wax paper; freeze 5 to 7 minutes until dough is firm. Peel off doves; push out hearts and place doves 2 inches apart on ungreased baking sheets.
5. Reroll hearts and scraps. Brush doves with egg wash; sprinkle lightly with coarse sugar. Repeat with remaining disks.
6. Bake for 10 – 13 minutes or until cookies are lightly tinged golden around edges. Transfer with a broad spatula to a wire rack to cool. Store in an airtight container at cool room temperature for up to 1 week or freeze for up to 1 month.