Recipe by grandma2969
Delicious..one of my grandson's favorite cookie request
Top Review by spatchcock
Well, grandma, I know why your grandson loves these! They roll out very well, cut well, don't stick and bake up SO well! I love these! I'm making them for secretary's day and I am sure they will be loved. OH, and I ran out of butter so I didn't make the glaze. IMO, they are fine without it!
- 2 3⁄4 cups all-purpose white flour
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
Directions See How It's Made
- Preheat oven to 350*.
- Grease several baking sheets or coat with nonstick spray.
- In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
- In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
- Beat or stir in flour mixture until well incorporated.
- Gather up the dough and shape it into a ball.
- Cut it into quarters. Shape each quarter into a flat disc.
- Score each dish into quarters, then cut into 12 wedges.
- Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
- Place on baking sheets, spacing 1 1/4" apart.
- Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
- using a spatula, immediately transfer the cookies to a wire rack to cool completely.
- GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
- Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
- Let stand until the glaze completely sets.about 1 hour.
- For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.