Meyer Lemon Wreath Cookies

Martha Stewart's MeyerLemon Shortbread Wreath …

WEBDec 11, 2018 · In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat …

Rating: 3.7/5(259)
1. For the cookies:
2. 1. Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
3. 2. Preheat oven to 325°F. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
4. 3. Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.

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Meyer Lemon Shortbread Cookies • The Good Hearted …

WEBFeb 6, 2018 · Preheat oven to 350°F (175° C). Using a clean, sharp knife, slice cookies ¼" - ⅜" thick and place on a cookie sheet lined with …

1. Combine flour, cornstarch, and salt in a medium bowl and set aside.
2. In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside.
3. With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
4. Mix in chopped cranberries.

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Iced Meyer Lemon Cookies Recipe Baked by an Introvert

WEBJan 26, 2016 · In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 …

1. Combine 1 and 3/4 cups of the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Stir with a whisk.
2. In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes, until pale and fluffy. Add the lemon juice, zest, and eff yolk. Beat until well combined.
3. Reduce the speed to low and add the flour in 3 additions. Beat until just combined, scrape the sides of the bowl as needed. The dough should easily hold together and not be sticky to the touch. If the dough is sticky, gradually beat in the remaining flour.
4. Divide the dough in half and roll each roll one portion at a time in between 2 sheets of parchment paper to 1/4-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting.

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