Makes about 6 dozen
A shiny transparent glaze perfumed with lemon juice and raspberry liqueur sheaths these tender butter cookies. Here, I have made snowmen, but it is fun to cut out other decorative holiday shapes, such as stars, bells, bears, angels, or trees.
1 cup powdered sugar
1 cup unsalted butter, at room temperature
1 egg yolk
2 teaspoons grated lemon zest
2-1/4 cups all-purpose flour
1/8 teaspoon salt
2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Framboise or water
In a bowl, using an electric mixer or a spoon, cream together the sugar, butter, egg yolk, and lemon zest until light. Add the flour and salt and mix quickly to form a dough. Gather into a ball, wrap in plastic wrap, and chill for 20 minutes, or until firm.
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper, or use nonstick baking sheets. On a lightly floured surface, roll out the dough about 3/16 inch thick. Using a 2-1/2-inch snowman cutter, cut out cookies. Place on the prepared baking sheets, spacing them 2 inches apart.
One sheet at a time, bake the cookies for 8 to 10 minutes, or until golden brown. Transfer to racks to cool.
To make the glaze:
In a bowl, stir together the sugar and lemon juice and Framboise or water to make a thin, transparent glaze. If necessary, add a few drops of hot water to achieve the desired consistency. Using an icing spatula, spread the icing on the cooled cookies. Let the cookies stand until the icing is set.
Store the cookies between sheets of waxed paper in an airtight container for up to 4 or 5 days.
The Christmas Cookie Book
By Lou Seibert Pappas
Chronicle Books, 2000
Color photographs throughout
Recipe reprinted by permission.
This page created December 2001
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