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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 30 |
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I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
glaze: |
1 cup confectioners' sugar |
2 tablespoons water |
1 tablespoon light corn syrup |
food coloring, optional |
Directions:
1. In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired. Yield: about 6 dozen (2-1/4 inch cookies).
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