So remember I promised you I’d give you a couple recipes from the cookies I like? Well here’s on of them:
Servings: 36 Makes: 3 dozen Active Time: 40 min Total Time: 1 hour 10 min
For the Cookies
2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon kosher salt 1 1/2 sticks unsalted butter, room temperature 2/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract
For the Glaze
2 cups confectioners’ sugar 2 tablespoons and 2 teaspoons lemon juice (or water) 1 teaspoon finely grated zest
1. Line two large cookie sheets with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Mix in the egg and vanilla. Reduce mixer speed to low and add flour mixture, mixing until fully combined. 3. Shape the dough into a disk then roll in between two sheets of parchment paper until 1/4-inch thick. Cut out shapes and use a small offset spatula to transfer to prepared cookie sheets. Reroll scraps and cut out. chill cut-out shapes on baking sheets until firm or for 20 minutes. 4. Meanwhile, preheat oven to 350 degrees F. Bake for 11 to 15 minutes, rotating the pans halfway through. Let cool on baking sheets. 5. Once cool, make the glaze. In a small bowl, combine confectioners’ sugar, 2 tablespoons lemon juice, and lemon zest. Add rest of lemon juice, a little at a time, to make the glaze. 6. Set up a wire rack over a baking sheet. Working one at a time, dip one side of a cookie into the glaze, and gently shake off the excess then place on the rack. Sprinkle over the desired toppings. Let dry completely. You can store glazed cookies at room temperature up to 3 days or unglazed cookies in the freezer up to three months.
TIPS There’s no wrong way to decorate cookies! My siblings like to stamp out and decorate the cookies we make. You can stamp out the cookies with different cookie cutters.