Tag Archives: lemon

A little lemon in your honey – uniquely flavored frosted cookies

Lemon Honey Dough Cutout Scraps

At Acme Baking Company, we are always trying to find unique flavor combinations that result in delicious baked goods. This recipe was less of a “find” and more of a “I guess it is time to share it” treat. I have been making these cookies since I was a little girl, they are a staple at Christmas in our family and I have never come across anyone else who makes them.

A big plus, you can make the dough, roll, cut, and bake weeks in advance because these cookies freeze perfectly – when you are ready to finish them up take them out of the freezer, allow them to thaw and frost as desired. I typically use a thick buttercream frosting which is flavorful and rich but if you prefer more refined decorations the flavor in this cookie would shine equally with a basic royal icing.

Lemon Honey Cutout Cookies

Ingredients:
2/3 c. shortening
2/3 c. granulated sugar
2 eggs
2 tsp lemon extract
1 1/3 c. honey
5 1/2 c. flour
2 tsp baking soda
2 tsp salt

Cream together the shortening and sugar, add the eggs, lemon extract and honey. Sift together the dry ingredients and add the creamed mixture.

Divide into 4 balls of dough, flatted to disk shapes and wrap in cling wrap. Chill at least 1 hour, then, on a floured surface, roll each dough disk out to about 1/4″ thickness. It is important that your thickness is consistent because you want all your cookies to bake in the same amount of time. Cut out in desired shapes. Place on parchment lined cookie sheets.

Bake at 375 for 8-10 minutes or until  you can gently touch the cookie and no fingerprint remains. Cool completely and either freeze or frost as desired.

Recipe yield will vary based on the cookie cutter size, but on average you shoudl get about 5 dozen cookies.

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Glazed Lemon Cookies – fancy cookie that is easy to bake!

acme baking company glazed lemon cookie

At Acme Baking Company we get excited about baked goods that are easy to make and look great. These delicious glazed lemon cookies come up aces on both the ease and aesthetic fronts. Perfect little disks of crisp, delicate lemon cookie topped with a rich and bright glaze.

Glazed Lemon Cookies

Cookie Dough:
3/4 c. granulated sugar
2 tablespoons lemon zest
1 1/4 c. flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons cold cubed butter
2 tablespoons fresh lemon juice
1 large egg yolk
1/2 teaspoon vanilla

In a food processor, blend the sugar and lemon zest until the sugar is yellow in color and slightly damp. Add the flour, baking powder and salt and blend until combined. Add the cubed butter and blend until the mixture looks like graham cracker crumbs.

Mix the lemon juice, egg yolk and vanilla in a glass with a pour spout. Pour as a steady stream into the dough mixture while the food processor is running. Let the dough continue to be processed until a ball forms.

acme baking company dough logAcme Baking Company wrapped dough log

Place a length of plastic wrap on your counter, transfer the dough to the plastic wrap and form a round log about 2 inches thick and 12 inches long. Wrap the plastic wrap around the dough and place in the fridge for at least 2 hours.

Cut the dough log into slices just shy of 1/4 inch thick. Place on a parchment lined baking sheet and bake at 325 degrees for 13-16 minutes until the edges begin to brown.

Let the cookies cool on until firm on cookie sheets then transfer to a cooling rack.

Glaze:
2 tablespoons lemon juice
2 tablespoons cream cheese
1 1/2 c. (6oz) powdered sugar

Whisk together the lemon juice and cream cheese until completely smooth. This took my a while and was definitely a forearm workout. Once complete smooth add the powdered sugar. If the mixture is a little too stiff (mine was) add a little bit of water (a couple of teaspoons max) and whisk until incorporated. Don’t be tempted to add more water, the mixture will come to the right consistency.

Spread about 1 tablespoon of glaze on each cookie disk. Spread the edges using the back of a spoon. Let the glaze set completely, this could take up to an hour.

Magnolia Bakery in my very own kitchen

>Oscar Sunday was last week and I opted to bake my contribution to the party. I knew I wanted to do cupcakes but what to do what to do!

Enter the Magnolia Bakery Cookbook that has been on my shelves for years and never used. The decision. Lemon Cupcakes and Chocolate cupcakes. I thought I was going to do cream cheese frosting on both but it just didn’t taste right on the lemon so I whooped up the lemon with a lemon curd filling (from the book) and a lemon buttercream frosting.

The lemon curd was to die for so that is the recipe I am going to post. To fill cupcakes I used some weird tool in my kitchen that was for juicing lemons. I think there is a tool made specifically for this task so I might have to buy one because the idea of filled cupcakes is a winner in my book.

Lemon Curd
6 egg yolks at room temp
1 1/2 Tbsp grate lemon zest
1/2 c. lemon juice (freshly squeezed of course)
1/4 tsp lemon extract (this really added a nice balance)
3/4 c. sugar
cook all of that for about 20 minutes (stirring constantly) over medium heat. It will get thick and bubbly (you’ll think it is thick enough earlier but just keep going for about 20 minutes). Remove from heat and add 1 c. of cold butter cut in small pieces one piece at a time and stir until each piece is incorporated.

Place in a heat proof container and chill until firm (the recipe calls for overnight, but I only had a couple of hours)

I made about a dozen cupcakes and I only needed about half of the mixture to fill them. The rest was consumed on toast, biscuits, pancakes..you name it!