Citrus Butter Cookies — Damn Delicious

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Citrus Butter Cookies

I made these butter cookies during the holidays to bring to a huge family gathering. I ended up doubling the recipe and made nearly 100 cookies with just 1 baking sheet (I left one of my baking sheets in San Francisco), which isn’t as fun as it seems, but the compliments that I received for the next several days made the effort well worth it. These cookies were an absolute hit and everyone seemed to enjoy them. After all, these cookies are filled with butter so what’s not to like?

It’s hard to describe in words how these cookies tasted so let’s just say that this is one thing you’ll have to experience for yourself.

I will tell you this though: these are the best cookies I’ve ever had in my entire life.

Citrus Butter Cookies (adapted from Pioneer Woman):

Yields 40 cookies

  • 2 cups (4 sticks) salted butter, softened
  • 1 1/2 cups s ugar
  • 2 egg yolks
  • 4 cups all-purpose flour
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 2 tablespoons orange, lemon, and/or lime juice

For the glaze:

  • 3 cups confectioners’ sugar
  • 1 egg white
  • 2 tablespoons milk
  • 2 tablespoons orange, lemon, and lime zest
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • Pinch of salt
  • Orange, lemon, and lime zest, for garnish

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.

Beat in egg yolks until well combined.

Add the flour, citrus zest and citrus juice at low speed, beating just until incorporated.

Scoop tablespoons of dough (about 2 1/2 tablespoons) and roll into a ball; place onto prepared baking sheet.

Place into oven and bake until set and baked through , about 13-14 minutes.

Remove from oven and cool completely on a wire rack before icing.

To make the glaze, combine the confectioners’ sugar, egg white, milk, citrus zest, citrus juice and salt.

Whisk until smooth. If the glaze is too thick, add more citrus juice as needed.

Drizzle the glaze across the cookies in several lines.

Drizzle the glaze across the cookies in several lines again in the other direction.

Sprinkle with citrus zest before the glaze sets.

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