King Arthur Double Lemon Cookies

Lemon Cookies Recipe King Arthur Baking

WEBInstructions. Bake Mode. Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Grease (or line with parchment) two …

Rating: 4.5/5(53)
1. Preheat the oven to 350°F. Grease (or line with parchment) two baking sheets., In a small bowl, stir together the flour, cornstarch, baking powder, salt, and lemon juice powder.
2. Set aside., In a separate bowl, beat together the butter, sugars, and lemon zest until creamy., Add the vanilla and lemon extracts and egg, beating until well incorporated., Add the flour mixture and stir just until combined., Drop the cookies by the tablespoonful onto the prepared baking sheets, spacing them about 2" apart (a tablespoon cookie scoop works well here), and flattening the balls slightly with a fork or the bottom of a glass dipped in granulated sugar., Bake the cookies for 11 to 13 minutes, until golden., Remove the cookies from the oven and cool for 2 minutes on the baking sheets before transferring them to a rack to cool completely.

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Lemon Sablé Cookies Recipe King Arthur Baking

WEBAdd the egg white, lemon juice (if you're using it) and zest, and process or mix until the dough comes together. Shape the dough into a disk, wrap it …

Rating: 4.5/5(26)
1. Using a food processor or mixer, combine the flour, almond flour, sugar, salt, and lemon powder., Add the butter, and process or mix until the mixture is crumbly., Add the egg white, lemon juice (if you're using it) and grated rind, and process or mix until the dough comes together., Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour or more., Preheat the oven to 350°F., Roll the chilled dough 1/4" thick., Using fluted cookie cutters about 2 1/2" in diameter, cut out as many cookies as possible, re-rolling the dough as needed.
2. Note: If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm., Space the cookies 1/2" apart on lightly greased or parchment-lined baking sheets — you'll need a couple of pans., Bake the cookies for 12 to 15 minutes, until their edges begin to brown.
3. Remove them from the oven, and transfer them to a rack to cool., For the glaze, stir together the lemon juice and confectioners' sugar until smooth., Brush a thin layer of glaze onto the surface of each cookie; garnish with sparkling sugar.

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Double Lemon Thumbprints Punchfork

WEBOct 25, 2010 · 1 tablespoon lemon zest (grated rind) or 1/4 teaspoon lemon oil; 1 teaspoon King Arthur Pure Vanilla Extract; 2 3/4 cups (330 …

Rating: 4.8/5(75)

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