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