Bridal Shower for my sweet friend Brianne yesterday so I contributed these beauties which looked and tasted divine! Not hard to make, a little time consuming but not too bad. The recipe comes from “Cooking Classy”. The next time I make these I will probably double the amount of lemon extract in both the cookies and frosting, they were lemony but it was really subtle.
2 1/2 cups flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup unflavored shortening, at room temperature
1 cup sugar
zest of 1 large lemon, about 1 tablespoon
1 egg white
1 teaspoon lemon extract
1 teaspoon vanilla
1/3 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon lemon extract
2 1/2 – 3 tablespoons lemon juice
yellow food coloring, yellow sanding sugar
1 Whisk together flour, cornstarch, baking powder and salt and set aside.
2 In mixer bowl, beat butter, shortening, sugar and lemon zest on medium until very pale and fluffy, about 4 minutes.
3 Add egg and mix until combined then add egg white, lemon extract and vanilla and mix until combined.
4 Slowly add in dry ingredients with mixer running just until combined.
5 Transfer dough to airtight container and refrigerate 2 hours. Preheat oven to 375 during last 10 minutes of refrigeration.
6 Scoop dough out in 1/4 cup measures one at a time and roll into a ball. Place ball on lightly floured surface, sprinkle top lightly with flour, then using a flat, smooth surface (I used a large metal spatula), press and evenly flatten dough to 1/2″ so you should have a 2 2/3″ – 2 3/4″ cookie. Transfer cookie to Silpat lined cookie sheet (or a baking stone works great too) and repeat process with remaining dough.
7 Bake 9 – 11 minutes. Allow to cool on cookie sheet 5 minutes before removing. Cool completely then frost.
Beat all ingredients until smooth and fluffy. Mix in food coloring if desired and sprinkle with sugar if desired.
I doubled the recipe and it made about 36 cookies.