Lemon Butter Cookies
These are the perfect cut-out cookie for when you are short on time and don't want to wait for the dough to chill…they are ready to go as soon as you make the dough!Plan Ahead Note: the butter needs to be softened to room temperature.
Ingredients
Cookies
- 1 cup butter softened
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Icing
- 3 cups powdered sugar
- 2 Tablespoons meringue powder
- ¼ cup cold water
- food coloring
Instructions
Cookies
- To make the cookies, preheat the oven to 325°.
- Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy.
- Gradually add sugar, beating well.
- Combine flour and salt; gradually add to butter mixture, beating until blended.
- Shape dough into a disc. Roll dough to a 1/8" thickness on a lightly floured surface.
- Cut with a 2" or 3" cookie cutters and place on parchment lined cookie sheets.
- Bake at 325° for 12-14 minutes or until lightly browned.
- Cool on baking sheets 5 minutes and transfer to wire racks to cool completely. Decorate with icing.
Icing
- To make the icing, beat the powdered sugar, meringue powder, and cold water at high speed of an electric mixture using whisk attachment until glossy and stiff peaks form.
- Tint icing with food coloring and beat until blended. Use immediately.
Notes
Recipe from Southern Living Magazine.