Recipe by C. Taylor
A piped cookie from Martha Stewart. These look great so I'm putting the recipe here for safe keeping. Martha had them piped into bows, but I'm sure any shape would work. I'm guessing on the yield since one was not given.
Top Review by huberville
Delicate and light, these cookies have a faint lemon flavor. I gave them 3 stars because it was difficult to gauge how thick to pipe the cookies. I piped the first batch too thinly, so they were a little too crispy. I piped the second batch and they fell apart! I would recommend baking only two bows, one thinly and one thickly, to start so that you can get desired results. They are beautiful if you're careful not to over or undercook them.
- 1 cup unsalted butter
- 3 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest, finely chopped
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 3⁄4 teaspoon coarse salt
- confectioners' sugar, for sprinkling
Directions See How It's Made
- Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
- Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
- Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.