We have so many lemons grown in our backyard, so I'm trying to gather up lemon recipes to try out while I can!
Recipe from Heidi Bakes.
Ingredients
2 cups unsalted butter, softened
1/2 cup powdered sugar
1/2 cup granulated sugar
2 egg yolks
2 teaspoons lemon extract (I always use 1 tsp lemon extract & 1 tsp vanilla)
1/2 teaspoon salt
4 1/2 cups flour
Directions
Preheat oven to 350 degrees.
Cream butter until light & fluffy. Gradually add both sugars and beat until fluffy, stopping occasionally to scrape the bowl. Beat in lemon zest, yolks, extract & salt. Add flour & beat until just blended.
At this point, you can either stuff the dough into your spritz cookie gun and shoot them on out OR you can simply roll the dough into a small ball and flatten with a glass that has been dipped into either powdered sugar or granulated sugar.
Bake until the cookie are barely brown along the edge. Transfer cookies to a rack to cool.
For the lemon butter cream, use 2 sticks of butter, several squirts of lemon juice and keep adding powdered sugar until get consistency desired.
2 cups unsalted butter, softened
1/2 cup powdered sugar
1/2 cup granulated sugar
2 egg yolks
2 teaspoons lemon extract (I always use 1 tsp lemon extract & 1 tsp vanilla)
1/2 teaspoon salt
4 1/2 cups flour
Directions
Preheat oven to 350 degrees.
Cream butter until light & fluffy. Gradually add both sugars and beat until fluffy, stopping occasionally to scrape the bowl. Beat in lemon zest, yolks, extract & salt. Add flour & beat until just blended.
At this point, you can either stuff the dough into your spritz cookie gun and shoot them on out OR you can simply roll the dough into a small ball and flatten with a glass that has been dipped into either powdered sugar or granulated sugar.
Bake until the cookie are barely brown along the edge. Transfer cookies to a rack to cool.
For the lemon butter cream, use 2 sticks of butter, several squirts of lemon juice and keep adding powdered sugar until get consistency desired.
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