Twelve Days of Christmas Cookies / Day One - Lemon Drops

12/01/2015



It's no secret that I love baking - both the activity of baking, as well as the pleasure of eating baked goods. I usually try to make a variety of christmas cookies for all of my loved ones, and that includes peanut-free, gluten-free, and having an assortment of flavours and textures. This year, I've challenged myself to blog my 'twelve days of christmas cookies'. To kick things off, I've selected these delicious lemon drop cookies. They are the perfect blend of lemon and sweet - although my husband wishes I'd sliced them a little thicker. He grabbed a 'defect' cookie off the tray, which happened to be the end piece which was much thicker that the others. It was both crunchy on the outside and chewy on the inside - a perfect cookie consistency. Happy Baking!

Lemon drop cookies - adapted from cooks illustrated
makes about (exactly) 30 cookies

COOKIES
3/4 cup sugar
2 tablespoons grated fresh lemon zest
1 3/4 cups of flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons of unsalted butter, cut into small pieces and chilled
2 tablespoons fresh lemon juice
1 egg yolk
1/2 teaspoon vanilla extract

GLAZE
2 tablespoons cream cheese, melted slightly
2 tablespoons fresh lemon juice
2 cups of icing sugar
a little milk, as needed

1. process the sugar and lemon zest in a food processor for about 30 seconds. Add the flour, baking powder, and salt, and pulse to combine, about 10 pulses. Add the butter and pulse until the mixture resembles fine cornmeal, about 20 pulses.

2. in a small bowl, whisk the lemon juice, egg yolk, and vanilla together. With the machine running, slowly add the lemon juice mixture through the feed tube. Continue to process until the dough begins to form a ball, about 10-15 seconds.

3. transfer the dough to a clean counter and roll into a 10-inch log. I use a paper towel roll to help get a circular shape. Wrap the dough in plastic wrap first, and then cut the paper towel roll lengthwise, and slide in the dough. Roll it back and forth until you get your desired shape. Put the wrapped dough in the fridge for about 2 hours

4. preheat the oven to 325ยบ F, and line a baking sheet with parchment paper. I always bake cookies one sheet at a time, but you can try an upper and lower rack if it works in your oven.

5. slice the dough into half an inch thick slices, and arrange on a baking sheet. They don't spread a lot while cooking, but give them a bit of space. I can fit 15 on a baking sheet with no problem. Bake until the cookies look set, about 13-15 minutes. Remove from oven and let stand for a few moments before transferring to a wire rack to finish cooling.

6. FOR THE GLAZE: whisk the cream cheese and lemon juice together until smooth, and then add the icing sugar. You may need to add a few drops of milk to make it the right consistency. Spoon a teaspoon or so onto each cookie and spread with the back of a spoon.

linking up to honest mum and recipe of the week

1 comment:

Honest mum said...

Oh wow, they look so pretty! Thanks for linking up to #tastytuesdays. Please could you add my badge. Thanks