Stained-Glass Lemon Cookies
Any holiday-motif cookie cutter can be used to make these. If you dont have small cookie cutters about one inch in diameter to cut out the centers, use the wide end of a small pastry-bag tip instead. The cookies look striking in a glass canister dressed up with a bright red ribbon.
Any holiday-motif cookie cutter can be used to make these. If you dont have small cookie cutters about one inch in diameter to cut out the centers, use the wide end of a small pastry-bag tip instead. The cookies look striking in a glass canister dressed up with a bright red ribbon.
- Carbohydrate 18 g(6%)
- Cholesterol 22 mg(7%)
- Fat 6 g(10%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 4 g(20%)
- Sodium 42 mg(2%)
- Calories 134
Step-by-step
- Using electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended.
- Beat in egg yolk, lemon peel and vanilla extract.
- Add all purpose flour and salt and beat until mixture begins to clump together.
- Divide dough into 3 equal pieces. Flatten each piece into disk; wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Soften dough slightly at room temperature before rolling out.)
- Finely grind red and/or green hard candies separately in processor. Transfer each color of candy to separate small bowl; cover candies and set aside.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
- Roll out 1 dough disk on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter or biscuit cutter, cut out cookies. Using small (about 1 inch in diameter) cookie cutter, make cutouts in center of each cookie.
- Transfer cookies to prepared baking sheets. Spoon ground hard candies into cookie cutouts, filling cutouts completely to same thickness as cookies. Sprinkle cookies lightly with additional sugar.
- Repeat with remaining dough disks, ground hard candies and additional sugar. Reroll dough scraps and cut out additional cookies. Place on baking sheets; fill with hard candies and sprinkle with additional sugar.
- Bake cookies until firm and light golden and ground candies look translucent, about 8 minutes.
- Cool cookies completely on baking sheets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
My Festive Stained-Glass Lemon Cookies
As a busy professional, I often find myself craving simple pleasures – moments of quiet amidst the chaos of daily life. Baking has always been my sanctuary, a time to disconnect from the world and focus on creating something beautiful and delicious. These stained-glass lemon cookies are the perfect example of that mindful baking experience. They're not just visually stunning with their vibrant jewel-toned centers, but also surprisingly easy to make, perfect for a quick weekend project or a special occasion.
The recipe itself is quite straightforward. The dough comes together quickly, thanks to the help of a trusty electric mixer. I love the zesty tang of the lemon, which perfectly complements the sweet, buttery cookie base. The crushed hard candies add a delightful textural element and a pop of color that's guaranteed to impress guests. The process of meticulously placing the candies into the cookie cutouts is almost meditative – a calming rhythm of spoonfuls and sprinkles. It’s a chance to slow down, breathe, and appreciate the small details.
These cookies are incredibly versatile. They can be made well in advance, which is a huge advantage for someone with a packed schedule. The recipe notes suggest storing them in an airtight container for up to a week, or even freezing them for a month. This makes them perfect for gifting during the holiday season. I often make a large batch and present them in beautifully decorated glass canisters – a simple yet elegant touch.
Beyond the delicious taste and ease of preparation, what truly sets these cookies apart is their visual appeal. Their vibrant stained-glass effect brings a touch of whimsy and joy to any occasion. I find myself smiling every time I look at them – a small, unexpected delight in the midst of a busy week. The possibilities for customization are endless, too. You can experiment with different colored candies, cookie cutters, and even add a sprinkle of edible glitter for extra sparkle.
More than just a recipe, these cookies represent a way for me to connect with my creativity and find a moment of peace. Baking them is an act of self-care, a small indulgence that makes a big difference. So, whether you're a seasoned baker or a complete novice, I highly encourage you to give these stained-glass lemon cookies a try. You might just discover a new favorite way to unwind and create a little magic in your kitchen.
Tips and Variations:
- For an even more intense lemon flavor, use Meyer lemons.
- Experiment with different colored hard candies to create unique designs. Think about using shades of purple, blue, or orange for a truly captivating effect.
- Add a touch of zest to your icing for an extra layer of lemon flavor.
- If you don’t have small cookie cutters, use a piping bag with a round tip to create the centers.
- Don't be afraid to get creative with your cookie cutters! Use stars, hearts, or any shape that suits your fancy.
- These cookies make a lovely gift. Package them beautifully in a decorative tin or jar tied with a festive ribbon.
Enjoy the process, savor the results, and let these cookies bring a little bit of sunshine into your day!
