Stained-Glass Lemon Cookies
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Egg Yolk2 tsps
Lemon Peel (grated)1 tsp
Vanilla Extract2.25 cups
All-Purpose Flour1 tsp
SaltDirections:
1
(Can be prepared ahead
2
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended
3
Beat in egg yolk, lemon peel and vanilla extract
4
Add all purpose flour and salt and beat until mixture begins to clump together
5
Divide dough into 3 equal pieces
6
Flatten each piece into disk; wrap each in plastic and refrigerate 2 hours
7
(Can be prepared 2 days ahead
8
Soften dough slightly at room temperature before rolling out
9
) Finely grind red and/or green hard candies separately in processor
10
Transfer each color of candy to separate small bowl; cover candies and set aside
11
Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F
12
Line 2 large baking sheets with parchment paper
13
Roll out 1 dough disk on lightly floured surface to 1/4-inch thickness
14
Using 2 1/2- to 2 3/4-inch-diameter cookie cutter or biscuit cutter, cut out cookies
15
Using small (about 1 inch in diameter) cookie cutter, make cutouts in center of each cookie
16
Transfer cookies to prepared baking sheets
17
Spoon ground hard candies into cookie cutouts, filling cutouts completely to same thickness as cookies
18
Sprinkle cookies lightly with additional sugar
19
Repeat with remaining dough disks, ground hard candies and additional sugar
20
Reroll dough scraps and cut out additional cookies
21
Place on baking sheets; fill with hard candies and sprinkle with additional sugar
22
Bake cookies until firm and light golden and ground candies look translucent, about 8 minutes
23
Cool cookies completely on baking sheets
24
Store in airtight container at room temperature up to 1 week or freeze up to 1 month
25
) Using electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended
26
Beat in egg yolk, lemon peel and vanilla extract
27
Add all purpose flour and salt and beat until mixture begins to clump together
28
Divide dough into 3 equal pieces
29
Flatten each piece into disk; wrap each in plastic and refrigerate 2 hours
30
(Can be prepared 2 days ahead
31
Soften dough slightly at room temperature before rolling out
32
) Finely grind red and/or green hard candies separately in processor
33
Transfer each color of candy to separate small bowl; cover candies and set aside
34
Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F
35
Line 2 large baking sheets with parchment paper
36
Roll out 1 dough disk on lightly floured surface to 1/4-inch thickness
37
Using 2 1/2- to 2 3/4-inch-diameter cookie cutter or biscuit cutter, cut out cookies
38
Using small (about 1 inch in diameter) cookie cutter, make cutouts in center of each cookie
39
Transfer cookies to prepared baking sheets
40
Spoon ground hard candies into cookie cutouts, filling cutouts completely to same thickness as cookies
41
Sprinkle cookies lightly with additional sugar
42
Repeat with remaining dough disks, ground hard candies and additional sugar
43
Reroll dough scraps and cut out additional cookies
44
Place on baking sheets; fill with hard candies and sprinkle with additional sugar
45
Bake cookies until firm and light golden and ground candies look translucent, about 8 minutes
46
Cool cookies completely on baking sheets
47
(Can be prepared ahead
48
Store in airtight container at room temperature up to 1 week or freeze up to 1 month)