What could be more beautiful than Frilly Lemon Cookies at a Casual get-together? I venerate Lemon Meltaway Cookies and have been making them for Tea Parties for a considerable length of time. I normally pursue the fundamental headings and structure the treat mixture into logs, which are cut and heated. Today, I thought I'd have a go at rolling the batter out and utilizing my blossom molded dough shapers!
I cherished the Ruffles that the Wilton 1M tip made with the icing! It's such a great amount of prettier than simply spreading the icing with a blade! To ensure that I would have enough icing, I simply multiplied the icing formula.
The accompanying formula is the fundamental Land O Lakes formula. To make my variant, structure the batter into a circle previously chilling, at that point take off to around 1/2" thick. Cut out wanted shapes and heat. Whenever cool, pipe the (multiplied) icing onto treats and residue with powdered sugar.
Ingredients :
- 1 1/4 cups all-purpose flour
- 3/4 cup Land O Lakes® Butter, softened
- 1/2 cup cornstarch
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated lemon zest
Frosting
- 3/4 cup powdered sugar
- 1/4 cup Land O Lakes® Butter, softened
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
Instructions :
- Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
- Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
- Heat oven to 350°F.
- Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
- Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies. Makes approximately 48 cookies.
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