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Pretty. Candy Cane Shortbread Cookies
- Thread starter traca
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Another looker for Christmas: Lemony Slice-and-Bake Cookies
Lemony Slice-and-Bakes
Bon Appétit | December 2011
by Gina Marie Miraglia Eriquez
Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
4 large egg yolks
Icing:
1 1/4 cups powdered sugar
2 tablespoons (or more) fresh lemon juice
Food coloring (optional)
Sanding sugar (optional)
print a shopping list for this recipe
preparation
For cookies:
Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
For icing:
Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
http://www.epicurious.com/articlesguides/holidays/christmas/cookie-lemon/recipes/food/views/Lemony-Slice-and-Bakes-368940
http://www.epicurious.com/images/recipesmenus/2011/2011_december/368940.jpg
Lemony Slice-and-Bakes
Bon Appétit | December 2011
by Gina Marie Miraglia Eriquez
Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
4 large egg yolks
Icing:
1 1/4 cups powdered sugar
2 tablespoons (or more) fresh lemon juice
Food coloring (optional)
Sanding sugar (optional)
print a shopping list for this recipe
preparation
For cookies:
Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
For icing:
Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
http://www.epicurious.com/articlesguides/holidays/christmas/cookie-lemon/recipes/food/views/Lemony-Slice-and-Bakes-368940
http://www.epicurious.com/images/recipesmenus/2011/2011_december/368940.jpg
The more I poke around that LCBO site, I'm so pleased. Interesting recipes and
a photo for nearly every recipe (hover over the link, photos pop up on the left. No click required.)
http://www.lcbo.com/fooddrink/index.shtml
a photo for nearly every recipe (hover over the link, photos pop up on the left. No click required.)
http://www.lcbo.com/fooddrink/index.shtml
Yes, it has been a really first class production for many years and keeps getting better. The
Christmas version is gone from the stores, usually the second day with people watching for its arrival. The other provinces have now emulated it but aren't quite there yet. It's big and robust, elegant and full of Christmas party ideas as well as recipes. In fact, Ang was asking for it and I had one set to mail to her in 2009.
I hesitate at saying that it's free but let's just say that because of how dreadfully much we pay for liquor in this country, there is no extra charge. I hope you get our money's worth out of it.
I miss it, not living in Ontario any longer.
Christmas version is gone from the stores, usually the second day with people watching for its arrival. The other provinces have now emulated it but aren't quite there yet. It's big and robust, elegant and full of Christmas party ideas as well as recipes. In fact, Ang was asking for it and I had one set to mail to her in 2009.
I hesitate at saying that it's free but let's just say that because of how dreadfully much we pay for liquor in this country, there is no extra charge. I hope you get our money's worth out of it.
I miss it, not living in Ontario any longer.