Just Call Me Martha Stacey

Cookie Party: Lemon Cookies

Posted on: December 10, 2010

These cookies were one recipe of the three contributed by my sister to my recent cookie exchange.
 
3 cups all-purpose flour
3 tbsp cornstarch
3/4 tsp salt
1-1/2 cup butter (no substitutions)
1 cup confectioners sugar
1 tbsp grated fresh lemon peel
1-1/2 tsp lemon extract
1/4 tsp almond extract
 
Glaze Ingredients:
1-1/2 cup confectioners sugar
5 tsp lemon juice
1-1/2 tsp grated fresh lemon peel
 
1.  Preheat oven to 325 degrees.
2.  Combine flour, cornstarch and salt in large bowl.  In mixer bowl, beat butter and sugar until creamy.  Beat in lemon peel and extracts.  Reduce speed to low’ gradually beat in flour mixture until blended.
3.  Divide dough in half.  Between sheets (20 inch) of floured waxed paper, roll half of dough 3/8 inch thick.  Repeat with other half.
4.  With floured cookie cutters, cut out as many cookie shapes as possible.  Place cookies 1 inch apart on cookie sheets (if dough becomes too soft to transfer, freeze for 10 minutes).
5.  Bake cookies for 15-16 minutes or until edges are golden.  Transfer to wire rack and cool for 10 minutes.
6.  Prepare glaze:  mix sugar, lemon juice and peel in a small bowl with whisk.  Dip top side of warm cookies in glaze.  Place on wire rack over waxed paper to catch drips.  Allow glaze to set, about 20 minutes.  If glaze gets too thick while dipping, add a little water.
7.  Store cookies with waxed paper between layers in tightly covered container (room temperature for 1 week or freezer for 3 months).
Chocolate Thumbprints (Top Left), Lemon Cookies (Top Right), Mincemeat Tarts (Bottom Centre)
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