Italian Lemon Cookies
Courtesy of The incredible edible egg™ 72 Servings • 30 Min. Prep Time • 12 Min. Cook Time • 30 Min. Chill TimeIngredients |
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3-1/2 c. all-purpose flour |
1/2 tsp. baking soda |
1/2 c. (1 stick) butter, cold |
4 egg yolks |
1 c. sugar |
1/2 c. sour cream |
2-4 Tbsp. fresh lemon juice |
2-4 tsp. freshly grated lemon peel |
Directions:
1. Mix flour and baking soda in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs.
2. Beat egg yolks and sugar in mixer bowl with whisk attachment at high speed until light and fluffy, 5 min. Beat in sour cream, lemon juice and lemon peel. Add yolk mixture, 1/3 at a time, to flour mixture, stirring just until combined after each addition. Refrigerate, covered, until firm, 30 to 60 min.
3. Heat oven to 350°F. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. Roll pieces of dough on lightly floured surface into 6 x 1/2-in. ropes. Shape as desired; place on ungreased baking sheets.
4. Bake in 350°F oven until lightly browned, 12 to 14 min. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
* Shape this pliable dough into twists, knots, bows, wreaths or letters. Sprinkle with colored sugars or candy sprinkles before baking.
INSIDER INFORMATION
* Chilled dough is easier to handle and holds its shape better.
* Add lemon juice and peel according to personal taste. Remember to grate the peel before juicing the lemons.
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