home // Food and Cooking // Cake Recipes

pdf download Glazed Lemon Cookies Recipe 30 of 365 The Boise Co-Op does not ...

 
Glazed Lemon Cookies Recipe 30 of 365 The Boise Co-Op does not ... Source: jessthomson.files.wordpress.com
File Size: 41.85 KB
Category: Food and Cooking
Last Download : 10 days 5 hours 22 minutes ago

Share this info:


Short Description: Their lemon cookies are a culinary touchstone for me, and I’ve been trying to recreate the. recipe for a few years; this is the closest I’ve come. ...

Content Inside: Glazed Lemon Cookies Recipe 30 of 365 The Boise Co-Op does not give out its most cherished recipes, or any, for that matter. Their lemon cookies are a culinary touchstone for me, and I've been trying to recreate the recipe for a few years; this is the closest I've come. You can use regular or Meyer lemons for this recipe. TIME: 40 minutes, plus baking MAKES: about 20 cookies 3 cups cake flour 1/2 cup all-purpose flour 1 tablespoon baking powder (be sure to press out any chunks) 1/4 teaspoon salt 1/4 cup loosely packed lemon zest (from 4 lemons) 2 large eggs 1/2 cup sugar 1 cup lowfat buttermilk 1 teaspoon vanilla 6 tablespoons (3/4 stick) unsalted butter, melted 1/4 cup freshly-squeezed lemon juice, plus more if needed 1 pound confectioner's sugar, sifted, plus more if needed Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats, and set aside. In a medium mixing bowl, whisk the flours, baking powder, salt, and lemon zest together until well-blended, and set aside. In the work bowl of a stand mixer fitted with the paddle attachment, ribbon (beat) the eggs and the sugar together on medium speed until the mixture is much lighter in color, thick, and increased in volume, about 5 minutes. Meanwhile, mix the buttermilk, vanilla and melted butter together in a bowl, and stir to blend. With the mixer on low, alternate adding the flour mixture and the buttermilk mixture to the eggs and sugar: first some flour, then half the liquid, then more flour, then the rest of the liquid, and finally the last of the flour. Mix only until barely blended between each addition, scraping down the sides of the bowl if needed; mixing more than necessary will result in tough cookies. The batter should be thick. Using a large spoon or a big old-fashioned ice cream scoop (this will result in the smoothest-looking cookies), arrange generous 2-tablespoon-sized scoops of the batter

Advertiser

download pdf for free Go to Download Page

Related PDF Files