Wednesday, February 29, 2012

Lemon Butter Cookies

This should be on the last year post but last year I was too busy, and so here it goes :

Lemon Butter Cookies

½ cup butter, softened
½ cup white sugar
1 egg
1½ cup all-purpose flour
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ teaspoon baking powder
Icing sugar for rolling dough
White Chocolate
½ teaspoon lemon extract

  1. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg until light and fluffy. Stir in lemon and vanilla extract. Mix in flour and baking powder. Cover refrigerate about 2 hours or above. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll out dough, a small amount at a time, to 1/4-inch thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator). Cut with cookie cutter. Transfer to ungreased cookie sheets.
  3. Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.
  4. To sandwich the cookies, make a filling by melting the white chocolate using double boiling technique. Remove from heat, stir the chocolate and add in the lemon extract.
  5.  Sandwich the cookies by scoop the chocolate with a teaspoon or etc. to the center of the cookies.

Tips: To prevent the dough from become tougher by adding more flour when roll out dough, use icing sugar instead.

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