New from the Yummish Advanced Research Projects (YARP) test kitchen:
Snickets
Cream together salted and unsalted butters
Add ½ cup powdered sugar and cream together
Add lemon zest and vanilla, mixing well between each
Stir in flour
Shape dough into balls, approximately 2”
Place on non-stick cookie sheet
Flatten balls to 1/4” thick rounds, using a glass with a smooth, flat bottom
Chill for 1 hour
Squeeze lemon and stir juice into remaining powdered sugar, a small amount at a time until a thick paste forms. (You may not need all of the lemon juice.)
Bake dough at 350 degrees for 20 minutes or until golden at the edges.
Using a spoon, drizzle tops with lemon/sugar icing.
Yield: about 18
Today's exercise: Get your bake on!
Next: A report from the Yummish Council's Las Vegas retreat. For real-time updates and pictures, follow @TheYummishFaith on Twitter.
Snickets
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| Mmmmm... Lemony... |
- 1/2 cup unsalted butter
- 1/2 cup salted butter
- 1 cup powdered sugar, split
- the zest of one large lemon (1-2 tsp)
- 1 tsp vanilla
- 2 cups flour
- 2 Tbsp lemon juice
Cream together salted and unsalted butters
Add ½ cup powdered sugar and cream together
Add lemon zest and vanilla, mixing well between each
Stir in flour
Shape dough into balls, approximately 2”
Place on non-stick cookie sheet
Flatten balls to 1/4” thick rounds, using a glass with a smooth, flat bottom
Chill for 1 hour
Bake dough at 350 degrees for 20 minutes or until golden at the edges.
Using a spoon, drizzle tops with lemon/sugar icing.
Yield: about 18
Today's exercise: Get your bake on!
Next: A report from the Yummish Council's Las Vegas retreat. For real-time updates and pictures, follow @TheYummishFaith on Twitter.
Yum!
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