Zesty, cinnamon-scented cut-out cookiestopped with a lemon frosting.
Recipe: Vanilla Lemon Cookies
1 3/4 cups all-purpose flour
In a medium bowl, whisk together flour,baking powder, cinnamon and salt. Cream butter, sugar and brownsugar in a large mixing bowl on medium speed with an electricmixer until light and fluffy. Beat in egg, vanilla and lemonpeel. Gradually add flour mixture on low speed until well combined.Divide dough in half and flatten into disks; wrap tightly andrefrigerate until firm, about 1 hour.
Heat oven to 325°F (160°C). Linetwo baking sheets with parchment paper.
Roll out one disk at a time between twopieces of parchment paper to 1/8-inch thick. With floured 2 to3-inch cookie cutter, cut out shapes and place them on preparedbaking sheets. Freeze until firm, about 15 minutes.
Bake until cookies are lightly brownedaround the edges, 12 to 15 minutes. Transfer cookies to wireracks and let cool completely.
Meanwhile, beat water and egg whites onlow speed until the water is absorbed, about 2 minutes. Add lemonjuice and gradually beat in powdered sugar until stiff, but notdry. Add food coloring, if desired and beat 1 more minute. Decoratecooled cookies with icing.
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1/4 cup warm water
4 teaspoons dried egg whites
1 tablespoon fresh lemon juice
3 1/2 cups powdered sugar, sifted
Makes 36 cookies.
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