Wednesday, January 11, 2012

Baking with Thea

Today was my day to bake with Thea before she went back to college after Christmas break.  She is going to be the most popular girl in her house when she gets back to school!  We decided to make my original "Lemon Surprise" cookie recipe and a new Chocolate and Bacon Brownie recipe.

The Lemon Surprise cookie is tender, almost like a shortbread and has a lemon glaze.  It is what we call a refrigerator cookie - that is a cookie that can be sliced and baked or frozen for up to three months.

Lemon Surprise
Makes 40-60 cookies depending on thickness


2 sticks of butter
1 Cup of Sugar

1 large egg
2 Tbls. of Lemon zest
2 Tbls. of Lemon juice

2 3/4 Cups of flour
1 Tsp. cream of tartar
1/2 Tsp. baking soda
1/4 Tsp. salt

Lemon Glaze

3 Tbsp. lemon juice
1/2 Tsp. corn syrup
1 Tbsp. very soft butter
Yellow Food Coloring (optional)

Cream butter and sugar until light and fluffy.  Add the egg and mix until combined.  Add the lemon zest and lemon juice. (remember to zest the lemon first and then squeeze the lemon!)  Add dry ingredients and mix until well blended.  Divide dough in half and roll into cylinders and wrap and put in refrigerator for at least two hours.

Preheat over to 350 degrees.  Remove from the refrigerator and unwrap.   Roll the cylinders colored sugar and slice into 1/8 inch slices.  Place on cookies sheets line in parchment paper.  Bake for 8-12 minutes or until slightly brown around the edges.  Remove and place cookies sheets on cooling racks and allow to cool for at least 30 minutes (or until cool to the touch).

To make the glaze combine all the ingredients with a whisk.   Using a fork apply glaze over the cookies with a back and forth motion.  Allow glaze to set for 30 minutes.  When the glaze sets it will be hard to the touch.  Cookies will stay fresh for one week in a container - that is if they last that long.!

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