http://www.thewickednoodle.com/lemon-shortbread-cookies/
Ingredients
2 1/2 cups all-purpose flour
1/2 t salt
1 cup butter, softened
3/4 cup sugar
zest from two lemons
1 t vanilla extract
4 large egg yolks
1 1/4 cups powdered sugar
2 T fresh lemon juice
Preheat oven to 350F.
Beat butter, sugar, zest and vanilla until light and fluffy. Add egg yolks and stir just until blended.
Mix together flour and salt. Add to butter mixture and mix just until blended.
Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to two days.
Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchment-lined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges. Remove immediately to wire racks and let cool completely.
Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.
Ingredients
2 1/2 cups all-purpose flour
1/2 t salt
1 cup butter, softened
3/4 cup sugar
zest from two lemons
1 t vanilla extract
4 large egg yolks
1 1/4 cups powdered sugar
2 T fresh lemon juice
Preheat oven to 350F.
Beat butter, sugar, zest and vanilla until light and fluffy. Add egg yolks and stir just until blended.
Mix together flour and salt. Add to butter mixture and mix just until blended.
Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to two days.
Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchment-lined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges. Remove immediately to wire racks and let cool completely.
Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.
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