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Categories:
flour salt butter granulated sugar sugar egg yolks vanilla lemon zest vegetable oil Sanding sugar white vegetable shortening light corn syrup milk sugar vanilla food coloring coconut flakes
Viewed: 29 - Published at: 4 years agoIngredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup confectioners' sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (preferably Meyer lemon)
- Vegetable oil or cooking spray, for the baking sheets
- Assorted sanding sugar (optional)
- 1/2 pound white or semisweet chocolate, finely chopped
- 1 teaspoon vegetable shortening
- 1 tablespoon light corn syrup
- 2 tablespoons milk
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- Assorted food coloring (optional)
- Nonpareils, coconut flakes, assorted sanding sugar, crushed peppermints, sea salt and/or melted chocolate, for topping
Method
- Make the cookies: Combine the flour and salt in a bowl.
- Put the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes (or about 6 minutes if using a hand mixer).
- Add the egg yolks one at a time, beating on medium-high speed between each addition.
- Add the vanilla and lemon zest and beat until combined.
- Add the flour mixture in 2 batches and mix until just incorporated.
- Divide the dough in half, wrap in plastic wrap and chill at least 1 hour.
- Line 2 baking sheets with parchment and lightly oil.
- Roll out each piece of dough between 2 sheets of parchment until 1/8 inch thick (return the dough to the refrigerator if it softens too much).
- Cut into 2-to-4-inch shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets.
- Reroll the scraps and cut out more cookies.
- Sprinkle with sanding sugar.
- (To make a design like the one above, use a potato masher, slotted spoon or spatula as a stencil.)
- Chill the cutouts 1 hour.
- Preheat the oven to 350 degrees F. Bake the cookies until lightly golden around the edges, 12 to 15 minutes.
- Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the icing: Put the chocolate, shortening, corn syrup, milk, confectioners' sugar and vanilla in a microwave-safe bowl.
- Cover with plastic wrap and microwave on high in 30-second intervals, stirring, until smooth.
- Tint with food coloring.
- Ice the cookies as desired and decorate with toppings.
- Transfer to the rack and let set.
- Thumbprints are traditionally filled with jam, but these are much more fun: Try chocolate kisses, crushed candy canes or a dollop of frosting in the center.
- Photograph by Steve Giralt
