When we visited with our son Jeffrey and his family for Christmas last week, our dil Sara's mother had made several types of cookies that we really enjoyed. Of course I took some pictures and asked to share the recipes here.
One of the cookies was called High Tea Lemon Cookies. Vicki found the recipe here from Whatscookingamerica.net. I will be sharing some hints following the recipe.
2 cups butter, room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
2 cups all-purpose flour
1-1/2 cups cornstarch
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the butter until creamy looking.
Add the powdered sugar and mix til light and fluffy.
Add the lemon zest and vanilla and beat bell.
Add the flour and cornstarch to the butter mixture and mix until well combined.
Using your hands (a cookie scoop works well also to measure the amount of dough) roll cookie dough into 1 - inch balls.
Place on ungreased cookie sheets and bake 15 minutes or until the bottoms are light brown.
Remove from the oven and carefully remove to cool on a wire rack.
When cookies are cooled, spread lemon frosting on top of the cookies. Recipe makes 6 dozen cookies.
LEMON FROSTING
1/3 cup butter, room temperature*
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly-squeezed lemon juice
4 cups powdered sugar
In a medium bowl, combine the butter, lemon zest and juice, and powdered sugar. Stir until well mixed. (Additional lemon juice may be needed to get the frosting thin enough.)
*Butter is at room temperature when it can be squished between your thumb and forefinger. It will take at least one hour or can leave out overnight. You can speed up the process if you cut the butter into slices and let them sit out at room temperature for about 10 to 15 minutes.
One of the cookies was called High Tea Lemon Cookies. Vicki found the recipe here from Whatscookingamerica.net. I will be sharing some hints following the recipe.
HIGH TEA LEMON COOKIES
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
2 cups all-purpose flour
1-1/2 cups cornstarch
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the butter until creamy looking.
Add the powdered sugar and mix til light and fluffy.
Add the lemon zest and vanilla and beat bell.
Add the flour and cornstarch to the butter mixture and mix until well combined.
Using your hands (a cookie scoop works well also to measure the amount of dough) roll cookie dough into 1 - inch balls.
Place on ungreased cookie sheets and bake 15 minutes or until the bottoms are light brown.
Remove from the oven and carefully remove to cool on a wire rack.
When cookies are cooled, spread lemon frosting on top of the cookies. Recipe makes 6 dozen cookies.
1/3 cup butter, room temperature*
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly-squeezed lemon juice
4 cups powdered sugar
In a medium bowl, combine the butter, lemon zest and juice, and powdered sugar. Stir until well mixed. (Additional lemon juice may be needed to get the frosting thin enough.)
*Butter is at room temperature when it can be squished between your thumb and forefinger. It will take at least one hour or can leave out overnight. You can speed up the process if you cut the butter into slices and let them sit out at room temperature for about 10 to 15 minutes.
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