Grandma's Zesty Tea Cookies
Ingredients:1 stick unsalted butter
1 cup white sugar
2 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
juice of 1 lemon
zest of 1 lemon
Directions: Cream butter and sugar on medium speed in your stand mixer fitted with the paddle attachment. Add egg and continue to beat. Add the juice and zest of one lemon.
In a separate mixing bowl sift together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet-- mixing on medium low. Be extra CAREFUL to not over-mix the dough- no one wants ONE TOUGH COOKIE.
For creating slice and bake cookies: Roll into a log and wrap in cling wrap. Chill for at least 3 hours-- best to chill overnight.
For using cookie cutters: Separate the dough into two portions. Wrap the dough in cling wrap and chill for at least 3 hours (best to chill over night).
Preheat oven to 350. After cookies have been sliced or rolled out and cut into shapes, place into fridge while oven is preheating to allow them to keep their crisp shape.
Bake for 8-10 minutes or until edges are SLIGHTLY golden.
Completely cool before frosting.
Royal Icing: I used Wilton's recipe on the meringue powder box with juice of 1/2 lemon. Icing can also be made with egg whites-- I just didn't have enough on hand at the time.
3 Tablespoons meringue powder
4 cups confectioners' sugar
5 Tablespoons warm water
1 Tablespoon lemon juice
Beat all ingredients in stand mixer until stiff peaks form (about 7-10 minutes on low speed)
Keep ALL utensils grease free for easy frosting.
To create outline: fill piping bag fitted with #3 piping tip 1/3 full and pipe around edges.
To create filling/ flooding consistency: use lemon juice adding to thin icing one teaspoon at a time until reaching desired consistency. Pour icing into a squeeze bottle and flood cookies. Use toothpick to spread icing to edges and pop air bubbles.