The lemon brightens up our rich classic cookie. Source: Martha Stewart Living, February 2007. Makes about 3 dozen rounds. Ingredients: 2 cups all-purpose flour, 1 1/4 teaspoons coarse salt, 1 cup (2 sticks) unsalted butter, softened, plus more for pan, 5 tablespoons finely grated lemon zest, 1 tablespoon fresh lemon juice, 3/4 cup granulated sugar. Instructions: 1. Preheat oven to 300 degrees, with racks in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice. 2. Reduce speed to low. Add flour mixture all at once; mix until just combined. 3. Halve dough; shape each half into a disk. Wrap each in plastic; chill 1 hour. 4. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out rounds using a 2-inch cutter. Space 1 inch apart on baking sheets lined with parchment. Chill 30 minutes. 5. Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to wire racks to cool completely. Dust with confectioners sugar.
26.04.2023 @ 22:12
The lemon brightens up our rich classic cookie. Source: Martha Stewart Living, February 2007. Makes about 3 dozen rounds. Ingredients: 2 cups all-purpose flour, 1 1/4 teaspoons coarse salt, 1 cup (2 sticks) unsalted butter, softened, plus more for pan, 5 tablespoons finely grated lemon zest, 1 tablespoon fresh lemon juice, 3/4 cup granulated sugar. Instructions: 1. Preheat oven to 300 degrees, with racks in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice. 2. Reduce speed to low. Add flour mixture all at once; mix until just combined. 3. Halve dough; shape each half into a disk. Wrap each in plastic; chill 1 hour. 4. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out rounds using a 2-inch cutter. Space 1 inch apart on baking sheets lined with parchment. Chill 30 minutes. 5. Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to wire racks to cool completely. Dust with confectioners sugar.