Sparkly Lemon Cookies
Lemonade in a cookie form. Course sanding sugar makes these sparkle, but feel free to mix it up with other colored sanding sugar or edible glitter!
Ingredients:
2 cups all-purpose unbleached flour
Salt
1 stick plus 2 1/2 tbsp unsalted butter, room temperature
1/2 cup plus 2 tbsp granulated sugar
3 lemons, zested and juiced (1/3 cup juice, which you keep to make glaze)
2 large eggs
1/4 cup whole milk
2 3/4 cups confectioners' sugar
Course sanding sugar, for sprinkling**
Preheat oven to 325F. Whisk together flour and 1/4 tsp salt in a small bowl. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes. Beat in eggs, one at a time. Reduce speed to low, and gradually beat in flour mixture. Slowly add whole milk, and beat on medium speed for 5 minutes.
Transfer dough to a pastry bag fitted with a 1/2″ plain round tip. Pipe 1 1/2″ rounds onto parchment-lined baking sheets. Bake until bottoms are pale gold, 10-12 minutes. Let cool completely on sheets set on wire racks.
Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth. Brush glaze onto cookies, and sprinkle with course sanding sugar. **(The edible stars were purchased at Michael’s Craft Store)
