Lemon Snowflake Cookies
.
Yield
36 servingsPrep
2 hrsCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| ½ | cup |
butter
or margarine,, softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
lemon extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| Royal icing | |||
| 1 ¾ | cups |
powdered sugar
|
|
| 2 | tablespoons |
water
warm |
|
| 1 | tablespoon |
meringue
powder |
* |
| ⅛ | teaspoon |
lemon extract
|
*
|
| 1 | drop |
food coloring
blue, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| 118 | ml |
butter
or margarine,, softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
lemon extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| Royal icing | |||
| 414 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
warm |
|
| 15 | ml |
meringue
powder |
* |
| 0.6 | ml |
lemon extract
|
*
|
| 1 | drop |
food coloring
blue, optional |
*
|
Directions
For cookies, cream butter and sugar in a large bowl until fluffy.
Add egg, milk, lemon zest, and lemon extract; beat until smooth.
In a small bowl, combine remaining ingredients; add to creamed mixture and stir until a soft dough forms.
Wrap in plastic wrap and chill 2 hours or until dough is firm.
Preheat oven to 375℉ (190℃).
On a lightly floured surface, use a floured rolling pin to roll out dough to ⅛ inch thickness.
Use a 3 inch diameter fluted edge cookie cutter ot cut out cookies.
Transfer to a lightly greased baking sheet.
Bake 8 to 10 minutes or until bottoms of cookies are lightly browned.
Transfer to a wire rack to cool completely.
For icing: beat confectioners sugar, water, meringue powder and lemon extract in a medium bowl with an electric mixer 7 to 10 minutes or until stiff.
Spoon icing into a pastry bag fitted with a small round tip.
