Lace Lemon Cookies
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
38
Spice
48
Sweetness
36
Sourness
27
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed
3
Remove the dough from the bowl and divide it into 2 balls
4
Wrap them in plastic wrap and refrigerate for at least 1 hour
5
(At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months
6
) Preheat the oven to 375 degrees F
7
On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness
8
Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet
9
Bake until the edges are golden brown, about 8 to 10 minutes
10
Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely
11
Repeat with remaining dough, making sure to cool down the baking sheets between batches
12
To decorate: Cut the fondant into 4equal pieces
13
Lightly dust a clean, dry, flat surface with cornstarch
14
Working in bathes, roll out each piece to 1/4-inch thickness
15
Using the round and square cutters cut out enough fondant to equal the number of round and square cookies
16
Using small flower cutters cut out flower shapes from each piece of fondant
17
Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies