Rating: 3.09 stars
33 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 0

Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.

Everyday Food, December 2009

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Recipe Summary test

Yield:
Makes 40 three-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.

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  • Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)

  • Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.

  • Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.

Cook's Notes

You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking. To store, cover and keep at room temperature, up to 4 days.

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Reviews (3)

33 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 0
Rating: Unrated
12/10/2011
There is a typo in this recipe. It should say 1 3/4 cups sugar. These are great cookies.
Rating: Unrated
07/10/2011
These were pretty bad cookies. The dough was dry and not sweet enough. When I baked them, the edges did brown, but they just got very hard and didn't have nearly enough flavor. Very bland. I will not make again.
Rating: Unrated
12/13/2010
Wonderful recipe! it was a great crowd pleaser. Tender, moist and one of my favorites.
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