White House Cookies
Submitted by prchtch
Buttery rolled sugar cookies with lemon zest and vanilla, made with cake flour for a melt-in-your-mouth tender crumb. A classic cut-out cookie recipe that’s ideal for decorating and holiday baking.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
1 hrsThese are the elegant, crisp-edged butter cookies that taste like they belong on a tiered tray at a fancy reception.
A generous two cups of butter, a touch of lemon zest, and cake flour create a dough that rolls thin and bakes into cookies so tender they practically dissolve on your tongue.
The flavor is pure and simple: butter, vanilla, and bright lemon.
Chill the dough, roll it out, and use your favorite cookie cutters for shapes that hold their edges beautifully in the oven.
They’re stunning plain or dressed up with royal icing for holidays and special occasions.
Kitchen Tips
- Cake flour is essential here. It has less protein than all-purpose, which is what gives these cookies their fine, tender crumb. Don’t substitute.
- Chill the dough for at least an hour, or even overnight. Cold dough rolls smoothly and the cookies keep their shape.
- Roll to an even ⅛ inch thickness for uniform baking. Thicker spots will be underdone while thin ones overbrown.
- Watch them closely in the oven. At 7 to 8 minutes, they go from golden to burnt in a heartbeat.
Ingredients
Directions
Cream together sugar and butter in an electric mixer.
When fluffy, add vanilla and lemon rind.
Blend well. Add eggs, one at a time, mix well.
Remove from mixer.
Add cake flour; blend with a heavy mixing spoon.
Chill dough in refrigerator 1 hour or overnight.
Roll dough to ⅛ inch thickness and cut out with cookie cutters.
Bake in preheated 375℉ (190℃). oven until brown, about 7 to 8 minutes.
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