| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Baltimore |
Cookie/bars, Sweden |
50 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, slightly softened 1 |
|
|
stick |
| 2/3 |
c |
Granulated sugar, plus more |
|
|
for garnishing |
| 1 |
|
Egg |
|
|
Finely grated peel, yellow |
|
|
part only of 1 large |
|
|
Lemon |
| 1 3/4 |
c |
All-purpose or unbleached |
|
|
white flour |
| 1 |
|
Egg yolk beaten with 1 |
|
|
tablespoon water |
|
|
For glazing cookies. |
INSTRUCTIONS
Grease several baking sheets and set aside. With a mixer at medium
speed, beat the butter in a large mixer bowl until light and fluffy.
Beat in the sugar until well blended and smooth. Beat in the egg and
lemon peel. With the mixer at low speed, beat in the flour just until
evenly incorporated. Divide the dough in half. Place each portion
between large sheets of waxed paper. Use a rolling pin to roll out
the dough to a scant 1/4 inch thick. Check the undersides and smooth
out any wrinkles in the waxed paper. Stack the rolled portions on a
tray or baking sheet. Refrigerate for about 20 minutes or until cold
and firm, but not hard. Heat the oven to 375F. Working with one
chilled portion of dough at a time (keep the other one chilled), peel
away a layer of waxed paper. (This makes it easier to lift the cookies
from the paper later.) Replace the paper and turn the dough over.
Peel of the second layer of paper. Using a 2-inch round or scalloped
cutter (or a small juice of sherry glass) cut out the cookies. Use a
spatula to carefully lift the cookies from the paper and place them
about 1 inch apart on the baking sheets. Reroll the dough scraps
between waxed paper; rechill in the refrigerator. Repeat the process
with the second portion of dough. Working with a few cookies at a
time, brush the tops with the egg yolk-water mixture using a pastry
brush or paper towel. Sprinkle the tops lightly with granulated
sugar. Repeat until all of the cookies are garnished. Bake the
cookies for 6 to 9 minutes or until the top is just tinged with brown
and slightly darker at the edges. Let cool on the baking sheets for
about 2 minutes. Transfer to wire racks and let stand until
thoroughly cool. Store airtight for up to a week. Freeze for longer
storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25,
1990] Posted by Fred Peters. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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