May 9, 2014

Lemon Cut-Out Cookies

A citrus sweet treat

Lemon Cut-Out Cookies

1/2 cup butter, softened

2 Tablespoons coconut oil, softened

1 cup sugar

1 egg

3 Tablespoons fresh Meyer lemon juice

2 teaspoons grated lemon peel

2 cups Gold Medal Flour

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon real vanilla bean paste (or extract)

Preheat oven to 350 degrees Fahrenheit. For the cookie: combine butter, coconut oil, sugar and egg with electric mixer until smooth. Add lemon juice, lemon peel and mix until blended. Add flour, baking powder, salt, and vanilla bean (or use a good quality extract). Mix on low until blended, then refrigerate for 30 minutes. Roll out the dough with enough flour so your hands do not stick to dough. Cut out in preferred shapes and place on non-stick baking sheet. Bake 8-10 minutes or until edges just start to brown. Cool completely. Decorate cookies as desired with the icing and lemon curd.

 

Icing

3 cups powdered sugar

1/2 cup butter

1/8 cup fresh Meyer lemon juice

2 teaspoon grated lemon peel

Combine ingredients, mix and set aside.

Lemon Curd

1/4 cup butter, softened

1 cup sugar

3 eggs

1/2 cup fresh Meyer lemon juice

2 teaspoons grated lemon peel

2 Tablespoons limoncello liqueur

Whisk butter and sugar; add eggs and whisk until smooth. Cook over medium heat until thickens. Add lemon juice, zest, liqueur and mix. Let cool and refrigerate to chill.

–Recipe from Rozanne, San Diego County Fair Winner, 2013 Gold Medal Flour Contest