| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
December 19 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter or solid |
|
|
vegetable room |
|
|
temperature |
|
|
shortening stick |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
T |
Fresh lemon juice |
| 1 1/2 |
t |
Grated lemon peel |
| 1 1/2 |
t |
Vanilla extract |
| 2 |
c |
All purpose flour |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 3 |
c |
Powdered sugar |
| 2 |
T |
Milk, or more |
| 1 1/2 |
T |
Fresh lemon juice |
| 3 |
|
Blue food coloring, up to 4 |
INSTRUCTIONS
1
For cookies: Using electric mixer, cream butter and sugar in large
bowl until light. Beat in egg, lemon juice, lemon peel and vanilla.
Mix flour, baking powder and salt in small bowl. Add to butter mixture
and stir until well combined. Divide dough into 3 pieces. Flatten each
into disk. Wrap each in plastic and chill 2 hours or overnight.
Preheat oven to 350F. Roll out 1 dough piece on lightly floured
surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped
into flour, cut out cookies. Transfer to ungreased cookie sheets,
spacing evenly. Gather scraps, reroll and cut out additional cookies,
chilling dough if necessary. Bake until cookie edges are golden, about
10 minutes. Transfer cookies to racks and cool. Repeat rolling,
cutting and baking with remaining dough pieces in batches. For icing:
Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add
more milk if icing is too thick to pipe. Transfer half of icing to
another bowl. Mix food coloring into half of icing. Spoon plain and
colored icings into separate pastry bags fitted with small round tips
or into parchment cones. Pipe icings decoratively onto cookies. Let
stand until icing sets, about 2 hours. (Can be made 1 week ahead.
Store cookies in single layers in airtight containers.) Makes about 6
dozen. Bon Appetit December 1992 Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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