I didn't looove how these came out, but they weren't too bad, and others might have liked it more. The recipe came from Henry's Market, which is where I get the recipe for that very tasty Citrus Salt that the Chris H. loves, hee hee...=)
Ingredients:
- 1/3 c. powdered sugar
- 1/3 c. butter, room temperature
- 1 Large Egg
- 2/3 c. honey
- 1 tsp. vanilla
- 2 Tbsp. lemon zest
- Juice of one lemon
- 2 1/2 Cups all-purpose flour, plus extra for rolling
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. finely chopped walnuts (*I used pecans)
For the Glaze:
- 2 c. confectioners’ sugar
- 3 Tbsp. lemon juice
- 2 tsp. lemon zest
Directions:
1. Preheat oven to 375° F.
2. Cream together sugar and butter at low speed. Add egg, honey, vanilla, lemon zest, lemon juice. Mix until smooth.
3. Sift together flour with baking soda and salt. Mix flour mixture into margarine mixture, until just combined. Fold in walnuts.
4. Dust work surface lightly with flour. Roll dough into an 1/8-inch thick rectangle. Using cookie cutters of choice, (I just used a cookie dough scoop, and didn't shape them), cut out cookies and place on a parchment paper-lined baking sheet, about 1-inch apart.
5. Bake 8 to 10 minutes, until lightly browned. Cool on a cooling rack for 10 minutes.
6. While the cookies cool, mix together 2 cups confectioners’ sugar with lemon juice and lemon zest to create a spreadable glaze. Spread glaze over cookies and top with lemon zest, or chopped nuts.
Ingredients:
- 1/3 c. powdered sugar
- 1/3 c. butter, room temperature
- 1 Large Egg
- 2/3 c. honey
- 1 tsp. vanilla
- 2 Tbsp. lemon zest
- Juice of one lemon
- 2 1/2 Cups all-purpose flour, plus extra for rolling
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. finely chopped walnuts (*I used pecans)
For the Glaze:
- 2 c. confectioners’ sugar
- 3 Tbsp. lemon juice
- 2 tsp. lemon zest
Directions:
1. Preheat oven to 375° F.
2. Cream together sugar and butter at low speed. Add egg, honey, vanilla, lemon zest, lemon juice. Mix until smooth.
3. Sift together flour with baking soda and salt. Mix flour mixture into margarine mixture, until just combined. Fold in walnuts.
4. Dust work surface lightly with flour. Roll dough into an 1/8-inch thick rectangle. Using cookie cutters of choice, (I just used a cookie dough scoop, and didn't shape them), cut out cookies and place on a parchment paper-lined baking sheet, about 1-inch apart.
5. Bake 8 to 10 minutes, until lightly browned. Cool on a cooling rack for 10 minutes.
6. While the cookies cool, mix together 2 cups confectioners’ sugar with lemon juice and lemon zest to create a spreadable glaze. Spread glaze over cookies and top with lemon zest, or chopped nuts.
No comments:
Post a Comment