1 1/2 cups butter, softened
2 cups icing sugar
4 tbsps freshly squeezed lemon juice (or bottle)
2 tsps lemon zest
1/4 tsp lemon extract
1/4 tsp vanilla extract
3 cups flour
1/8 cup granulated sugar
1/2 cup white chocolate melting chips
Yellow food colouring, optional
Cream the butter and icing sugar together. If you forgot the butter in your fridge and want it to come to room temperature faster....grate it.
Once the butter and icing sugar are combined add the lemon juice, zest and extracts. Slowly add in the flour in 3 or 4 increments.
Shape into balls or use a mini ice cream scoop about 1" size. I just lined them up close here on the cookie sheet for counting purposes but you'll need to place them 2" apart on a parchment lined sheet for baking.
Add a couple of drops of yellow food colouring to the granulated sugar and mix well.
Spray the flat bottom of a glass with cooking oil and dip it in the sugar. Press down on the cookies leaving a little sugar behind. Re-spray only as needed. I think I only sprayed 3 or 4 times for the whole batch.
Bake at 325F for 11-12 minutes then cool on a rack.
Once cooled melt the white chocolate in a double boiler until just melted, don't over heat. You can add a drop of vegetable oil to make it smoother and drizzle over the crisps. I just snipped a little corner off a ziplock baggie to use here.
Chill in the fridge to set the drizzle,
and you're good to go!
No comments:
Post a Comment