Lemon Butter Cookies
From "Chocolate and Zucchini" by Clotilde Dusoulier

1 lemon with its zest
1 cup + 2 Tbsp flour
1/3 cup sugar
1 tsp kosher salt or fluer de sel
7 Tbsp chilled unsalted butter (diced)
1 large egg yolk
1 cup confectioners sugar

In a large bowl combine flour, sugar, salt, and lemon zest. Add the butter and rub in with fingers or pastry cutter. Add the egg yolk and stir until blended. Knead the dough until it forms a ball If too dry add a little icewater 1 tsp at a time, if to wet add a little flour. Divide the dough in 2 and roll each half into a log about 1in diameter. Wrap each in plastic and freeze for 30min.

Heat oven to 350f and line baking sheet with parchment. Remove log of dough from freezer and slice in 1/4in rounds with a sharp knife. Rotate the log a little after each cut to keep things round. Put on the baking sheet keeping 1/2in apart from each other. Bake for 12min until lightly golden at edges. Cool completely before glazing (about an hour).

Squeeze the lemon to get 3 Tbsp of juice. Put the confectioners sugar in a bowl, add the juice and whisk until smooth and syrupy. Use a brush or the back of a spoon to glaze the cookies. Let glaze set for about an hour.

Should make about 40 little cookies.
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