Lemon Butter Cookies

Lemon Butter Cookies
Write a review
  1. 1 1/4 sticks softened unsalted butter
  2. 1/2 cup sugar
  3. 1 large egg at room temperature
  4. 1 1/2 teaspoons lemon zest
  5. 1/2 teaspoon vanilla extract
  6. 2 cups sifted all-purpose flour
  7. 2 tablespoons toasted almond flour
  8. 1 cup confectioners’ sugar
  9. 3 tablespoons ground freeze-dried raspberries (optional)
  1. In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Beat in egg, lemon zest, and vanilla extract; scrape down sides of bowl. In a small bowl, combine all-purpose flour and almond flour. Slowly add flours to butter mixture, beating until dough just comes together. Remove dough from bowl, shape into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours.
  2. Preheat oven to 350°. Line 2 baking sheets with parchment paper; set aside.
  3. On a lightly floured surface, roll dough to just thinner than 1/4 inch. Using various sizes of heart-shaped cutters, cut about 3 dozen cookies, rerolling dough only once, if necessary. Carefully transfer cookies to baking sheets; bake for 7 to 10 minutes, or until edges just turn golden.
  4. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, sift together confectioners’ sugar and ground raspberries, if desired. Dust cookies lightly with sugar.
Victoria https://www.victoriamag.com/
From “Sweet Tokens of Confection” in the January/February 2010 issue of Victoria magazine.

Previous articleGrapefruit Pâtes de Fruit
Next articleSunflower-Apricot Bread


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.