Lemon And Black Pepper Slice And Bake Cookies Food

LEMON SLICE-AND-BAKE COOKIES

Steps:

• Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
• Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
• Mix in the egg.
• Add lemon juice and mix until combined.
• Finally, on the low speed, add in flour gradually and mix until incorporated.
• Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
• Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

LEMON PEPPER SLICE & BAKE COOKIES

Steps:

• In a medium size bowl, whisk together the flour, cornmeal, black pepper and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and lemon extarct on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg yolks and beat again to combine.
• Reduce mixer speed to low and add the flour mixture and beat until just blended. Dough will be very crumbly.
• Lay out two sheets of plastic wrap.
• With floured hands, press dough together and divide in half. Form dough into two 6" long logs and wrap very tightly in each sheet of plastic wrap. Chill in the refrigerator at least 4 hours, preferably overnight.
• When you are ready to bake the cookies, preheat the oven to 400ºF. Line two large baking sheets with parchment paper. Do not use silicone baking sheets. Set aside.
• Cut cookie logs into 1/4" to 1/2" rounds and bake 11-12 minutes or until edges are just turning golden brown. Allow to cool on baking sheet about 5 minutes before transferring to a wire cooling rack to cool completely. Leftovers stay fresh covered tightly at room temperature up to 1 week. Logs may be frozen, wrapped tightly, up to 3 months. Thaw in refrigerator overnight and proceed with baking as directed.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

LEMON-BLACK PEPPER CORNMEAL COOKIES

Steps:

• 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl.
• 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
• 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
• 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets.
• 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.