Wednesday, June 15, 2011

Recipe: Lemon Zinger Cookies

Here is a delicious cookie recipe that features lemon juice in the cookie as well as the filling!  The cookie is easy to make and not very sweet, but the lemon buttercream filling complements the crisp cookie.
Make the cookies, let them cool and then sandwich them with frosting.  The cookies are good enough to stand on their own, but if you need something lemony -- well, these are for you!
The recipe calls for ultra-fine sugar, the kind made for dissolving in cold drinks.  You can make your own by whirling white sugar in the food processor or even use just plain white sugar.  However, the ultrafine sugar makes for a highly crisp cookie....

2/3 cup ultrafine sugar
1 cup butter at room temperature
1 egg yolk
3 tsp lemon juice
2 1/4 cups flour

Beat sugar and butter together until smooth.  Beat in yolk and lemon juice.  Stir in flour until combined. Spread dough onto a piece of parchment paper and form into a cylinder.  Wrap dough and place in a tall highball glass, so that dough keeps it shape.  Chill at least one hour.
Preheat oven to 375.
Remove from fridge and slice into 1/4" thick coins.  Place on parchment lined baking sheet and bake for 8 - 10 minutes until edges turn golden brown.  Let cool on baking sheet for 5 min then remove to baking rack. Divide cookies into 2 piles.  Frost the tops of one pile and top each cookie with a cookie of similiar size.

Frosting:
1/3 cup butter at room temperature
4 1/3 cups powdered sugar
3 T milk
3 tsp lemon juice

Mix butter and powdered sugar with milk.  Once combined, add lemon juice.  Add more juice as needed until frosting is spreading consistency.


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