This month's cookie is a simple lemon sugar cookie with lemon butter cream frosting. I gave samples of these cookies out, and the response was so positive. I packaged them up in a fun spring treat bag, and was like the cookie fairy of Oneonta. It was fun and very satisfying, the bonus was the recipients really really liked them :)
cookie dough (yields about 3 dozen)
2 Sticks of butter
1 C. Sugar
2 Eggs
3 Egg Yolks
1 Tbsp. Vanilla
zest of 1 lemon
1/4 tsp. salt
1 1/2 tsp. baking powder
3 1/2 C. Flour
Cream butter & sugar until fluffy, then add eggs. Blend well, add vanilla, lemon zest, and dry ingredients. Divide dough into two discs, wrap in plastic & refrigerate at least 2 hours. On a well floured counter, roll out dough to 1/2 inch thickness. Cut desired shape and place on greased cookie sheet 2 inches apart. Bake at 375 degrees for 10 to 12 minutes. The cookie will be pale (do not overcook), let rest on cookie sheet for 5 minutes, then move to a cooling rack.
butter cream frosting
1 stick butter, softened
3 c. powder sugar
juice of 1 lemon, plus the zest
1 tsp. vanilla
water to thin if necessary
In a large bowl, cream butter with sugar until smooth. Add the vanilla, lemon juice, and zest. Continue to mix until smooth. If necessary, thin the frosting with water, one teaspoon at a time. Frost the cooled cookies, and store in an airtight container.
