2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
3/4 c Unsalted butter, room
-temperature
1 1/4 ts Lemon peel, grated
1 1/4 ts Orange or tangerine peel,
-grated
1/2 c Sugar
1/4 c Powdered sugar
1 lg Egg
POWDERED SUGAR ICING
6 tb Lemon juice
1/4 c Milk
6 c Powdered sugar (up to 8)
Sift flour, baking powder and salt into a medium bowl. Using an electric
mixer, beat butter, lemon peel and orange or tangerine peel in a large bowl
until light. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until
fluffy. Beat in egg. Add dry ingredients. Using a spoon, stir until mixture
forms dough (dough will be soft). Divide dough into thirds. Gather each
third into a ball; flatten into disks. Wrap each disk in plastic and
refrigerate until firm, about 4 hours.
Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if
necessary, before rolling out.
Preheat oven to 350. Generously flour work surface and rolling pin. Place 1
dough disk on work surface (keep remaining dough refrigerated.) Press
rolling pin into dough several times to flatten slightly for easier
rolling. Roll out dough to 1/8″ to 1/4″ thickness, frequently lifting and
turning dough to prevent sticking. Using assorted cookie cutters dipped
into flour, cut out cookies. Transfer cookies to ungreased nonstick baking
sheets, spacing 1/2″ apart. Gather dough scraps together and reserve.
Bake until cookies turn brown on the edges, about 15 minutes. Let cookies
stand on sheets 1 minutes. Using a metal spatula, transfer cookies to racks
and cool completely.
Repeat rolling, cutting and baking with remaining 2 dough disks as above,
being sure to cool cookie sheets before each batch. Combine all reserved
dough scraps and shape into a ball; flatten into a disk. Wrap disk in
plastic and freeze until firm enough to roll, about 30 minutes. Repeat.
Store cooled cookies in an airtight container at room temperature.
Powdered Sugar Icing: Combine lemon juice and milk in a large bowl. Whisk
in 5 cups of powdered sugar. Gradually whisk in enough remaining sugar by
1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble
stirred sour cream). Transfer 2/3 cup icing to a small bowl to use as white
icing; set aside. Divide remaining icing equally among 2 or more small
bowls; mix food coloring by drops into each bowl, tinting icing to desired
shade. If necessary, stir more sugar into icing to thicken.
To use this icing as glaze: spoon a small amount of the white or colored
icing into a small bowl. Mix in enough milk by 1/4 teaspoonsfuls to thin
icing to spreading consistency. Using a pastry brush, brush glaze over
cooled baked cookies. Continue decorating glazed cookies, if desired, using
sprinkles, candies, etc.
Icing recipe makes enough for 72 cookies.
Yields
36 Servings