%20%3A%20Butter%20With%20a%20Side%20of%20Bread%20%23recipe%20%23cookies){kind=small}
Mix in the salt, baking soda, cream of tartar and flour. Once they have mixed well, place the dough into a large ziploc bag and place in the refrigerator. Chill for at least one hour. I like to chill it overnight.
When you are ready to bake, preheat the oven to 335 degrees F. At this point you can either roll them into 1 inch balls, dip them in a cinnamon & sugar mixture, and bake them or roll them out on a floured surface. Place them 2 inches apart on a greased tray.
Bake them in the oven for 10-12 minutes or just until the edges appear browned. Do not overbake them. Remove them from the oven and carefully place them on a cooling rack. Allow them to completely cool before frosting them.
ROYAL ICING INGREDIENTS
2 lbs powdered sugar
10 Tablespoons Meringue Powder (Or 4 eggs whites)*
1/2 cup water
Place all the ingredients in a blender and mix for approximately 5 minutes. This makes a thicker consistency which will be used for the border of the cookie. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (pink and purple). You can also make them the same color if you’d like.
When making the flooding frosting, add approximately 1/4 cup more water and mix until completely combined. Color with whatever colors you’d like.
*If you are making these cookies for pregnant women, kids or anyone with a compromised immune system, it is best to use Meringue powder instead of the egg whites.
Using the thicker frosting (white), create a border around the cookie. Fill in with the thinner frosting (pink or purple). To do this you put some frosting in the middle and spread it out using the tip of the container without squeezing any frosting out. Squeeze out frosting as needed but not too much so it doesn’t go over the dam. Use the thicker frosting (white) to create details in the cookie.
Allow the frosting to completely dry, this could take a couple of hours, before plating them. You can also place them in the fridge to harden. Enjoy these sweet treats!!!
Ingredients
- 2 cups Sugar
- 1 cup Butter softened
- 1 Tablespoon grated Lemon Peel optional
- 1/4 cup Lemon Juice
- 1 teaspoon Vanilla
- 2 Eggs
- 3 1/4-3 1/2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- ROYAL ICING INGREDIENTS
- 2 lbs powdered sugar
- 10 Tablespoons Meringue Powder Or 4 eggs whites*
- 1/2 cup water
Instructions
- In a mixing bowl, mix together the sugar, butter, lemon peel, lemon juice, vanilla and eggs.
- Mix together until smooth, it may look a little curdled but it will smooth out with the addition of the rest of the ingredients.
- Mix in the salt, baking soda, cream of tartar and flour.
- Once they have mixed well, place the dough into a large ziploc bag and place in the refrigerator.
- Chill for at least one hour. I like to chill it overnight.
- When you are ready to bake, preheat the oven to 335 degrees F.
- At this point you can either roll them into 1 inch balls, dip them in a cinnamon & sugar mixture, and bake them or roll them out on a floured surface.
- Place them 2 inches apart on a greased tray.
- Bake them in the oven for 10-12 minutes or just until the edges appear browned.
- Do not overbake them.
- Remove them from the oven and carefully place them on a cooling rack.
- Allow them to completely cool before frosting them.
- ROYAL ICING
- Place all the ingredients in a blender and mix for approximately 5 minutes. This makes a thicker consistency which will be used for the border of the cookie. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (pink and purple). You can also make them the same color if you’d like.
- When making the flooding frosting, add approximately 1/4 cup more water and mix until completely combined.
- Color with whatever colors you’d like.
- Using the thicker frosting (white), create a border around the cookie. Fill in with the thinner frosting (pink or purple).
- To do this you put some frosting in the middle and spread it out using the tip of the container without squeezing any frosting out.
- Squeeze out frosting as needed but not too much so it doesn’t go over the dam.
- Use the thicker frosting (white) to create details in the cookie.
- Allow the frosting to completely dry, this could take a couple of hours, before plating them. You can also place them in the fridge to harden.
- Enjoy these sweet treats!!!
Ellen Ballentine says
I made this recipe and it was amazing! The instructions were so easy to follow and the cookies were a HUGE hit! I even wrote about it in my blog (http://poshcuisine.blogspot.com/). Thank you so much for the recipe – it's totally a keeper!