Monday, March 22, 2010
Lemon Butter Cookies!
I made lemon butter cookies last week. It's quickly become one of my standby recipes because it only requires a few ingredients, most of which I probably already have lying around. Best of all, it makes 4 dozen little cookies, which is the perfect amount to share!
Lemon Button Cookies
adapted from Food and Wine
makes 4 dozen
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
Zest of 1 lemon plus a few squeezes of lemon juice
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a food processor, pulse the butter with 1/2 cup of the confectioners’ sugar until combined. Add the cornstarch, lemon zest and juice, vanilla and flour and process until a soft dough forms. Transfer the dough to a work surface and divide it into 4 equal pieces.
On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll each piece into a ball. Transfer the balls to the baking sheet; they won’t spread much. Bake the cookies on the center rack of the oven for about 22 minutes, until the bottoms are golden but the tops are still pale.
Sift the remaining 1 cup of confectioners’ sugar into a bowl. Add 12 warm cookies to the bowl at a time and toss to coat. Transfer the cookies to a clean baking sheet. While the cookies are still warm, poke 4 shallow holes into each one with a toothpick or skewer to make a buttonhole pattern. Let the cookies cool completely before serving or storing.