Rolled buttery lemon cookies (mailanderli)
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Rolled buttery lemon cookies (mailanderli)
  Lemon    Cookies    Swedish  
Last updated 6/12/2012 1:20:48 AM. Recipe ID 52700. Report a problem with this recipe.
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      Title: Rolled buttery lemon cookies (mailanderli)
 Categories: Cookies, Swedish
      Yield: 50 Servings
 
    1/2 c  Butter, slightly softened (1
           -stick)
    2/3 c  Granulated sugar, plus more
           -for garnishing
      1 lg Egg
           Finely grated peel (yellow
           -part only) of 1 large
           Lemon
  1 3/4 c  All-purpose or unbleached
           -white flour
      1 lg Egg yolk beaten with 1
           -tablespoon water
           For glazing cookies.
 
  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.
 




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Recipe ID 52700 (Apr 03, 2005)

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