I received these adorable cookie molds for my birthday. My first attempt at using them was quite successful. I adapted the following cookie recipe from the King Arthur Flour recipe collection. Check their website if you're interested in buying the molds.
Cookies
1 cup soft butter
1/2 cup confectioners' sugar
1/4 teaspoon lemon oil*
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cornstarch
Filling and Glaze
1/4 cup melted butter
1/8 t lemon oil*
1 1/2 to 2 cups confectioners' sugar
Cookies
1 cup soft butter
1/2 cup confectioners' sugar
1/4 teaspoon lemon oil*
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cornstarch
Filling and Glaze
1/4 cup melted butter
1/8 t lemon oil*
1 1/2 to 2 cups confectioners' sugar
milk
food coloring (optional)
Beat the butter, sugar, lemon oil, salt, and vanilla until blended. Mix in the egg yolk, flour, and cornstarch until well blended. Press 1/2 teaspoonful of dough into each lightly greased mold. Place molds on a baking sheet, and bake in a preheated 375°F oven for 10 to 12 minutes. Cool and remove cookies from molds. Let cool completely before filling and glazing.
Beat the filling/glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow food coloring, if desired.
To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before dipping each "lemon" into the remaining glaze to coat it completely. Place on parchment paper to allow glaze to set. Garnish with mint leaves, if desired.
* Use 1T-2T of lemon zest if you don't have lemon oil.
Yield: 2 dozen filled cookies.
food coloring (optional)
Beat the butter, sugar, lemon oil, salt, and vanilla until blended. Mix in the egg yolk, flour, and cornstarch until well blended. Press 1/2 teaspoonful of dough into each lightly greased mold. Place molds on a baking sheet, and bake in a preheated 375°F oven for 10 to 12 minutes. Cool and remove cookies from molds. Let cool completely before filling and glazing.
Beat the filling/glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow food coloring, if desired.
To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before dipping each "lemon" into the remaining glaze to coat it completely. Place on parchment paper to allow glaze to set. Garnish with mint leaves, if desired.
* Use 1T-2T of lemon zest if you don't have lemon oil.
Yield: 2 dozen filled cookies.
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