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Cooked by: Chef / Holiday: Valentine's Day / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 20 |
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Directions: When working with differently shaped cookie cutters, make sure that the
cookies on each cookie sheet are the same shape to ensure even baking.
Have all the ingredients at room temperature.
In a large bowl, sift together the flour, baking powder and salt; set
aside.
In the bowl of an electric mixer fitted with the flat beater, beat together
the butter, margarine and sugar on medium speed until light and fluffy, 3
to 4 minutes, occasionally scraping down the sides of the bowl. Add the
eggs one at a time, beating well and scraping down the sides of the bowl
after each addition. Add the vanilla and lemon zest and beat until just
blended. Reduce the speed to low and add the flour mixture in three
additions, beating each addition until just blended.
Turn the dough out onto a lightly floured surface and shape into a ball.
Divide the dough in half and shape each half into a disk. Wrap the disks
separately in plastic wrap and refrigerate for at least 1 hour or as long
as overnight.
Preheat an oven to 350i??F.
Generously flour 2 cookie sheets and roll out the dough directly onto the
sheets to 1/4-inch thickness. Using lightly floured cookie cutters, cut out
cookies. Carefully gather the dough from around the cutouts and set aside
to roll out again.
Bake the cookies until the edges are just golden and the centers are just
firm to the touch, 12 to 15 minutes. Using a thin metal spatula,
immediately loosen the cookies and let them set for 3 to 5 minutes, then
carefully transfer them to a wire rack and let cool completely. When the
cookie sheets have cooled, roll out the remaining dough onto the sheets,
cut out cookies and bake.
| Ingredients:
1 frosting, decorative icings, sugars
2 Teaspoon(s) grated lemon peel
1 Teaspoon(s) vanilla extract
2 eggs
10 2159/5000 Ounce(s) sugar
8 Tablespoon(s) margarine
8 Tablespoon(s) unsalted butter
869/10000 Ounce(s) salt
163/625 Ounce(s) baking powder
1 38/125 Pound(s) all purpose flour
Comments: Decorate the cookies with frosting, icings and sugars. Store in an airtight container for up to 7 days. |
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