Holiday Recipe: Lemon Angel Cookies
These cookies are very simple to make with ingredients you probably already have at home. Preparing them is something the whole family can be involved in, adding a lively and citrusy touch to your holiday spread. If you don't have an angel-shaped cookie cutter any shape will do fine.
Active time: 30 minutes
Total time: 60 minutes
Makes about 60 cookies
For the cookies
150g butter (10 tbsp), at room temperature
100g sugar (1/2 cup)
Zest and juice of 1 lemon, separated (you'll need the juice for the glaze!)
Pinch of salt
250g flour (2 cups)
For the glaze
150g (1.25 cups) powdered sugar
2.5 tbsp lemon juice
Combine butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until creamy and smooth. Add lemon zest and salt. Stop to scrape down the bowl. Add the egg and continue beating until well incorporated. Gradually add the flour to create a smooth dough. Form into the shape of a disk, cover in plastic wrap, and refrigerate for 30min.
Lightly flour a work surface; roll out half the dough to about 1/8 inch thickness. Use an angel-shaped (or any other form) cookie cutter to cut out as many cookies as you can. Place them a half inch apart on baking sheets lined with parchment paper. Gather together the dough scraps and reroll as needed. Repeat with the other half of the dough. Refrigerate unbaked cookies for another 10 minutes.
Preheat oven to 350 degrees F.
Bake for about 8min. Let cool on the baking sheets for 5 minutes before transferring cookies to a wire rack to cool completely.
Meanwhile, to make the glaze: whisk together the powdered sugar and lemon juice to form a smooth glaze. Spread over each cookie using a pastry brush or a small spoon (alternatively you can also invert and dip the cookies into the glaze). Top with a few sprinkles, if using. Allow glaze to set, then store cookies between layers of parchment or wax paper in an airtight container for up to two weeks.
Enjoy and happy holidays!