Meyer Iced Lemon Cookies Food

ICED MEYER LEMON COOKIES

Steps:

• Combine 1 and 3/4 cups of the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Stir with a whisk.
• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes, until pale and fluffy. Add the lemon juice, zest, and eff yolk. Beat until well combined.
• Reduce the speed to low and add the flour in 3 additions. Beat until just combined, scrape the sides of the bowl as needed. The dough should easily hold together and not be sticky to the touch. If the dough is sticky, gradually beat in the remaining flour.
• Divide the dough in half and roll each roll one portion at a time in between 2 sheets of parchment paper to 1/4-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting.
• Preheat the oven to 325ºF.
• Use a 2-inch round (or any shape you like) cookie cutter and cut as many rounds as you can. Reroll the scraps up to 2 times to a similar thickness, freeze, and cut out remaining rounds. Place the cookies 1 inch apart on a cookie sheet lined with parchment paper or silicone mat. Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly brown. let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat until all the cookies are done.
• Whisk the sugar and lemon juice together in a bowl, adding 1 tablespoon of juice at a time, until the icing is spreadable. Stir in the zest. Spread the icing over the cookies. Let the iced cookies set fully before serving.

MEYER LEMON COOKIES

Steps:

• Cream together the butter and sugar so they are well combined but not overly soft.
• Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
• Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a silicone baking mat.
• Remove the dough from the fridge and carefully cut into slices. Lay the slices on the lined baking sheet, with a bit of space between them, and carefully smooth off any rough edges/round off the shape.
• Bake for approx 12-15 minutes until they are just starting to brown a little around the edge. Remove from the oven and allow to cool completely before moving or glazing.
• For the glaze/icing, blend together the sugar and juice (you can also add zest or instead sprinkle a little on top after adding glaze). Either spread a little in the middle of each cookie, as I have, or you could pipe over them too in lines. Store in an airtight container.

ICED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
• Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
• 1 pound (2 cups) confectioners' sugar
• 6 tablespoons lemon juice
• In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
• Yield: enough for 3 dozen cookies

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.