Citrus sugar cookie dough and powdered sugar icing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Citrus sugar cookie dough and powdered sugar icing
  Citrus    Dough    Icing    Cookies  
Last updated 6/12/2012 1:16:41 AM. Recipe ID 46682. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Citrus sugar cookie dough and powdered sugar icing
 Categories: Cookies &, Bars
      Yield: 36 Servings
      2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Unsalted butter, room
  1 1/4 ts Lemon peel, grated
  1 1/4 ts Orange or tangerine peel,
    1/2 c  Sugar
    1/4 c  Powdered sugar
      1 lg Egg

MMMMM--------------------POWDERED SUGAR ICING-------------------------
      6 tb Lemon juice
    1/4 c  Milk
      6 c  Powdered sugar (up to 8)
  Sift flour, baking powder and salt into a medium bowl. Using an
  electric mixer, beat butter, lemon peel and orange or tangerine peel
  in a large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered
  sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using
  a spoon, stir until mixture forms dough (dough will be soft). Divide
  dough into thirds. Gather each third into a ball; flatten into disks.
  Wrap each disk in plastic and refrigerate until firm, about 4 hours.
  Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly,
  if necessary, before rolling out.
  Preheat oven to 350. Generously flour work surface and rolling pin.
  Place 1 dough disk on work surface (keep remaining dough
  refrigerated.) Press rolling pin into dough several times to flatten
  slightly for easier rolling. Roll out dough to 1/8" to 1/4"
  thickness, frequently lifting and turning dough to prevent sticking.
  Using assorted cookie cutters dipped into flour, cut out cookies.
  Transfer cookies to ungreased nonstick baking sheets, spacing 1/2"
  apart. Gather dough scraps together and reserve.
  Bake until cookies turn brown on the edges, about 15 minutes. Let
  cookies stand on sheets 1 minutes. Using a metal spatula, transfer
  cookies to racks and cool completely.
  Repeat rolling, cutting and baking with remaining 2 dough disks as
  above, being sure to cool cookie sheets before each batch. Combine
  all reserved dough scraps and shape into a ball; flatten into a disk.
  Wrap disk in plastic and freeze until firm enough to roll, about 30
  minutes. Repeat.
  Store cooled cookies in an airtight container at room temperature.
  Powdered Sugar Icing: Combine lemon juice and milk in a large bowl.
  Whisk in 5 cups of powdered sugar. Gradually whisk in enough
  remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe
  (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to
  a small bowl to use as white icing; set aside. Divide remaining icing
  equally among 2 or more small bowls; mix food coloring by drops into
  each bowl, tinting icing to desired shade. If necessary, stir more
  sugar into icing to thicken.
  To use this icing as glaze: spoon a small amount of the white or
  colored icing into a small bowl. Mix in enough milk by 1/4
  teaspoonsfuls to thin icing to spreading consistency. Using a pastry
  brush, brush glaze over cooled baked cookies. Continue decorating
  glazed cookies, if desired, using sprinkles, candies, etc.
  Icing recipe makes enough for 72 cookies. 

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 46682 (Apr 03, 2005)

[an error occurred while processing this directive]