Lemon Coolers
12 Tblsps unsalted butter (1 1/2 sticks) at room temp
1 cup confectioner's sugar
Grated zest of 2 lemons
2 Tblsps frshly squeezed lemon juice
1 Tblsp pure vanilla extract
1 3/4 cups plus 2 Tblsps all purpose flour
2 Tblsps cornstarch
1/4 tsp salt (if you only have salted butter, use that and decrease salt to a pinch)
1.)In the bowl of an electric mixer fitted with the whisk attachement, cream butter and 1/3 cup confectioners sugar till fluffy, add lemon zest, juice and vanilla, beat until fluffy
2.) In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat until combined.
3.) Between two sheets of parchment paper, roll the dough into two 1 1/4 inch diameter logs. Chill at least one hour.
4.) Heat oven to 350. Line baking sheets with parchment paper. Place remaining 3/4 cup sugar in a resealable bag. Remove parchment from the logs, slice dough into 1/8 inch rounds. Place rounds on baking sheet, spaced 1 inch appart.
5.) Bake cookies until barely golden, about 15 minutes. Transfer to cooling rack, allow cookies to cool slightly (about 8-10 minutes). While still warm, place cookies in bag; toss to coat.
I made these the other day with Lime zest and they were quite nice, orange works well also.
I usually put paper muffin cups in a tin and put 4-5 cookies in each.
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Jordan's in Bar Harbor
