Glazed Lemon Cookies - Revision history

imported>Mikey at 08:34, 14 December 2015

2015-12-14T08:34:54Z

← Older revision		Revision as of 08:34, 14 December 2015
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			[[File:GlazedLemonCookies.jpg\|300px\|thumb\|right]]
	== Notes ==		== Notes ==

Elizabeth: /* Ingredients */

2015-12-13T22:38:38Z

Ingredients

← Older revision		Revision as of 22:38, 13 December 2015
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	* ¾ cup granulated sugar (5 ¼ ounces)		* ¾ cup granulated sugar (5 ¼ ounces)
	* 2 tablespoons grated lemon zest		* 2 tablespoons grated lemon zest
			* ¼ cup of lemon juice (2 lemons)
	* 1¾ cup unbleached all-purpose flour (8 ¾ ounces)		* 1¾ cup unbleached all-purpose flour (8 ¾ ounces)
	* ¼ teaspoon table salt		* ¼ teaspoon table salt

Elizabeth at 22:35, 13 December 2015

2015-12-13T22:35:17Z

← Older revision		Revision as of 22:35, 13 December 2015
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	To glaze the cookies		To glaze the cookies

	# Add scant teaspoon of glaze on cooled ~~cookie spreading~~ evenly with back of spoon.		# Add scant teaspoon of glaze to cooled cookies one at a time.
			# Spread evenly with back of spoon.
	# Let cookies stand on wire rack until glaze is set and dry, about 1 hour.		# Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Elizabeth at 22:29, 13 December 2015

2015-12-13T22:29:32Z

← Older revision		Revision as of 22:29, 13 December 2015
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	To glaze the cookies		To glaze the cookies

	~~When cookies have cooled, working one at a time, spoon~~ scant teaspoon glaze ~~onto each~~ cookie ~~and spread~~ evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.		# Add scant teaspoon of glaze on cooled cookie spreading evenly with back of spoon.
			# Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Elizabeth: /* Directions */

2015-12-13T22:24:36Z

Directions

← Older revision		Revision as of 22:24, 13 December 2015
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	== Directions ==		== Directions ==

	#		For the Cookies

			# Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.
			# In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds.
			# Add flour, salt, and baking powder.
			# Pulse to combine, about 10 one-second pulses.
			# Scatter butter chunks
			# Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
			# In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
			# With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds).
			# Continue processing until dough begins to form ball, 10 to 15 seconds longer.
			# Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
			# Shape dough into log about 10 inches long and 2 inches in diameter
			# Center dough on piece of parchment and fold paper over dough.
			# Grasp one end of parchment. With other hand, use bench scraper to firmly press parchment against dough to form uniform cylinder.
			# Wrap dough in parchment, and twist parchment to seal.
			# Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
			# Line 2 baking sheets with parchment paper.
			# Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 1/4 inch thick.
			# Place on prepared baking sheets, spacing them about 1 inch apart.
			# Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes
			# Rotating baking sheets front to back and top to bottom halfway through baking time.
			# Cool cookies on baking sheet about 5 minutes.
			# Using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

			For the glaze

			# Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain.
			# Add confectioners' sugar and whisk until smooth.

			To glaze the cookies

			When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Elizabeth: /* Ingredients */

2015-12-13T22:07:34Z

Ingredients

← Older revision		Revision as of 22:07, 13 December 2015
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	* ¾ cup granulated sugar (5 ¼ ounces)		* ¾ cup granulated sugar (5 ¼ ounces)
	* 2 tablespoons grated lemon zest		* 2 tablespoons grated lemon zest
	* ~~1 ¾cup~~ unbleached all-purpose flour (8 ¾ ounces)		* 1¾ cup unbleached all-purpose flour (8 ¾ ounces)
	* ¼ teaspoon table salt		* ¼ teaspoon table salt
	* ¼ teaspoon baking powder		* ¼ teaspoon baking powder
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	LEMON GLAZE		LEMON GLAZE

	~~1tablespoon~~ cream cheese, softened		* 1 tablespoon cream cheese, softened
	~~2tablespoons~~ lemon juice		* 2 tablespoons lemon juice
	~~1 ½cups~~ confectioners' sugar (6 ounces)		* 1½ cups confectioners' sugar (6 ounces)

	== Directions ==		== Directions ==

	#		#

Elizabeth: /* Notes */

2015-12-13T22:06:43Z

Notes

← Older revision		Revision as of 22:06, 13 December 2015
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	Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling.		Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling.

			The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks.

			The cookies are best eaten the day they are glazed.

	== Ingredients ==		== Ingredients ==

Elizabeth: Created page with "== Notes == From [http://www.cooksillustrated.com/recipes/54-glazed-lemon-cookies Cook's Illustrated] This recipe makes about 30 cookies. Extra lemony from using both zest..."

2015-12-13T22:02:58Z

Created page with "== Notes == From [http://www.cooksillustrated.com/recipes/54-glazed-lemon-cookies Cook's Illustrated] This recipe makes about 30 cookies. Extra lemony from using both zest..."

New page

== Notes ==

From [http://www.cooksillustrated.com/recipes/54-glazed-lemon-cookies Cook's Illustrated]

This recipe makes about 30 cookies.

Extra lemony from using both zest and the juice of 2 lemons.

Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling.

== Ingredients ==

LEMON COOKIES

* ¾ cup granulated sugar (5 ¼ ounces)
* 2 tablespoons grated lemon zest
* 1 ¾cup unbleached all-purpose flour (8 ¾ ounces)
* ¼ teaspoon table salt
* ¼ teaspoon baking powder
* 12 tablespoons unsalted butter (1 ½ sticks), cold, cut into ½-inch cubes
* 2 tablespoons lemon juice
* 1 large egg yolk
* ½ teaspoon vanilla extract

LEMON GLAZE

1tablespoon cream cheese, softened
2tablespoons lemon juice
1 ½cups confectioners' sugar (6 ounces)

== Directions ==

#