Meghan's lemon butter cookies with lemon frosting Yield: 60 cookies Meghan, 16, is a true adventurer when it comes to baking and always wants to try new recipes. Since she works part-time as a baker at the bakery, she loves pastries that require a pastry bag. -- Patrick Judd For cookies: 1 cup (2 sticks) unsalted butter, softened ¾ cup powdered sugar 1/3 cup granulated sugar 4 large egg yolks 1 tablespoon grated lemon zest (colored portion of peel) 3 tablespoons freshly squeezed lemon juice 2 teaspoons vanilla extract ¼ teaspoon lemon extract 2 ¼ cups all-purpose flour ¼ teaspoon baking soda ¼ teaspoon salt For frosting: 2 1/3 cups powdered sugar 1 ½ teaspoons grated lemon zest 7 tablespoons unsalted butter, softened 1 ½ teaspoons fresh lemon juice 1 to 2 drops yellow liquid food coloring, optional 1. Make the cookies. Preheat the oven to 350 degrees. Beat together 1 cup butter, ¾ cup powdered sugar and granulated sugar in a large bowl until smooth. Add egg yolks, 1 tablespoon lemon zest, 3 tablespoons lemon juice, vanilla extract and lemon extract; mix just until evenly incorporated. 2. Sift together flour, baking soda and salt. Add dry ingredients to butter-sugar mixture, blending until flour is no longer visible. Don't overmix. Dough should be soft enough to pipe through a pastry bag. If too stiff, add 2 to 4 tablespoons of water and mix again. 3. Spoon dough into a pastry bag fitted with a ½-inch star tip. Pipe 1½-inch "swirls" onto lightly greased baking sheets, placing swirls 2 inches apart. 4. Bake until very light brown, about 8 to 10 minutes. Let stand until completely cooled. 5. Make the frosting. In a large bowl, beat 2 1/3 cups powdered sugar, 1½- teaspoons lemon zest and 7 tablespoons butter until well-blended and smooth. Add 1½ teaspoons lemon juice and food coloring and mix until smooth and well-blended. If too stiff, add a bit more lemon juice; if too thin, add more powdered sugar. The frosting should be able to hold its shape but not be too stiff to pipe through a pastry bag. 6. Spoon icing into pastry bag with a ½-inch star tip; pipe onto cooled cookies.
Laurie Skrivan/St. Louis Post-Dispatch/MCT
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