The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [87]
1 cup sifted powdered sugar
Break up the cookie dough into a large bowl; let stand for 10–15 minutes to soften. Add the poppyseeds and lemon zest; mix well with your fingers or a wooden spoon. Chill dough for 1 hour in refrigerator or 20–25 minutes in freezer.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.
Bake for 10–12 minutes or until golden brown. Cool for 2 minutes on cookie sheets; remove from cookie sheets.
Place powdered sugar in a plastic bag. transfer several cookies at a time to the bag while still warm. Gently shake until coated. Transfer cookies to a wire rack to cool. When completely cooled, gently shake cookies again in powdered sugar.
MAKES 28 COOKIES.
LEMON TASSIES
These dainty treats are fabulous for a wedding or baby shower. If summer berries are in season, top with a raspberry or blackberry and a fresh mint sprig.
1 (16.5-ounce) package refrigerated sugar cookie dough, well chilled
1 cup jarred lemon curd (or canned lemon pie filling)
Preheat oven to 350°F. Place paper liners in 28 miniature muffin cups.
Cut cookie dough in quarters lengthwise. Cut each quarter into 7 pieces. Place 1 piece into each prepared muffin cup and press down center to form a small well.
Bake for 7–11 minutes or until edges are deep golden (dough will appear slightly puffed). Remove to wire racks and cool completely.
Remove tart shells in their paper cups from tin. Fill each tart shell with spoonful of lemon curd. Chill at least 30 minutes or until ready to serve.
MAKES 28 TASSIES.
Baker’s Note
For a pretty presentation, consider drizzling with White Chocolate Drizzle on page 361.
LEMONY HIDDEN KISS COOKIES
When I’m feeling self-indulgent on trips home to California, I stop in at a small bakery just blocks from my parents’ home. There I pick up a double mocha (with extra whipped cream) and one of their specialties, a lemon cookie drizzled with milk chocolate. This is my own sweet version. The milk chocolate is both snuggled inside the dough and drizzled on top.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 teaspoon lemon extract
20 milk chocolate candy kisses, unwrapped
½ cup milk (or semisweet) chocolate chips
1 tablespoon vegetable shortening
Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
Crumble cookie dough into large bowl. Sprinkle with lemon extract; mix well with fingers or wooden spoon.
Shape about 1 tablespoon dough around each candy kiss, covering completely. Roll in hands to form a ball; place on cookie sheets.
Bake for 8–11 minutes or until cookies are set and bottoms are light golden brown. Cool for 1 minute on cookie sheets. Transfer to wire racks and cool completely.
Combine chocolate chips and shortening in a small saucepan; cook, stirring, over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.
MAKES 20 COOKIES.
Baker’s Note
You can use any other flavor of extract—orange, maple, mint, rum, brandy—in place of the lemon, or leave it out altogether.
LOLLIPOP COOKIES
Looking for a great birthday party activity for a group of little girls? Make several batches of these cookies, set out the icing, candies, and sprinkles, and you’ll have a great party all wrapped up. For an even fancier, festive option, buy extra-long wooden sticks (found in craft stores), place the finished cookies in small vases, and tie with ribbon.
1 (18.25-ounce) package vanilla cake mix
1/3 cup vegetable oil
2 large eggs
24 wooden sticks with rounded ends
1 recipe Cookie Decorating Icing (see page 365)
Assorted decorating candies and nonpareils
Preheat oven to 375°F. Position oven rack in middle of oven. Set aside an ungreased cookie sheet.
Place the cake mix, oil, and eggs in a large bowl. Blend with an electric mixer set on low speed for 1–2 minutes, until mixture is blended and all dry ingredients are moistened.
Drop dough by heaping, rounded tablespoonfuls,