I got married this summer! I know, we still can't believe it! The Professor wouldn't let me make our cake so I had to settle for making the favors. We got married on Cape Cod so we wanted the favor to nod where we tied the knot. Here is my new favorite sugar cookie recipe.
Lemon Elderflower Sugar Cookies
Prep Time: 1 Hour and 30 Minutes
Active Prep Time: 30 Min
Servings: 2 Dozen cookies
Ingredients
2 Cup All Purpose Flour
1 Cup Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
1 Egg
1/2 Cup Unsalted Butter (one stick)
1 tsp Lemon Juice
1 1/2 Tbsp Elderflower Syrup
Zest of One Lemon
Icing
2 Cups Confectioner's Sugar
1 Tbsp Lemon Juice
1 Tbsp Elderflower Syrup
Directions
Place the butter and the sugar in the bowl of the mixer and mix on medium until the butter and sugar are combined and light and fluffy in color. Add the egg, elderflower syrup, lemon juice, and lemon zest. Mix on Medium until combined. Add Flour, baking powder and salt and mix until the cookie dough is completely incorporated and smooth. Form the dough into a round disk and wrap tightly in plastic wrap and refrigerate for at least two hours.
When you take the cookie dough out of the refrigerator, preheat the oven to 350 degrees. Flour a clean dry surface and roll out the dough to 1/4 inch thick. Cut out shapes and place them on a parchment lined cookie sheet. Put the cookie sheets back in the fridge for 5-10 minutes.
Bake for 8-12 minutes or until the sides are golden brown. Set a aside to cool.
Meanwhile make the frosting by putting the confectioner's sugar, lemon juice, and elderflower syrup and mix together. If the frosting is too stiff add water 1 tsp at a time. Make certain the the frosting is smooth and spreadable, but not liquid.
Let the cookies set and serve!
Lemon Elderflower Sugar Cookies
Prep Time: 1 Hour and 30 Minutes
Active Prep Time: 30 Min
Servings: 2 Dozen cookies
Ingredients
2 Cup All Purpose Flour
1 Cup Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
1 Egg
1/2 Cup Unsalted Butter (one stick)
1 tsp Lemon Juice
1 1/2 Tbsp Elderflower Syrup
Zest of One Lemon
Icing
2 Cups Confectioner's Sugar
1 Tbsp Lemon Juice
1 Tbsp Elderflower Syrup
Directions
Place the butter and the sugar in the bowl of the mixer and mix on medium until the butter and sugar are combined and light and fluffy in color. Add the egg, elderflower syrup, lemon juice, and lemon zest. Mix on Medium until combined. Add Flour, baking powder and salt and mix until the cookie dough is completely incorporated and smooth. Form the dough into a round disk and wrap tightly in plastic wrap and refrigerate for at least two hours.
When you take the cookie dough out of the refrigerator, preheat the oven to 350 degrees. Flour a clean dry surface and roll out the dough to 1/4 inch thick. Cut out shapes and place them on a parchment lined cookie sheet. Put the cookie sheets back in the fridge for 5-10 minutes.
Bake for 8-12 minutes or until the sides are golden brown. Set a aside to cool.
Meanwhile make the frosting by putting the confectioner's sugar, lemon juice, and elderflower syrup and mix together. If the frosting is too stiff add water 1 tsp at a time. Make certain the the frosting is smooth and spreadable, but not liquid.
Let the cookies set and serve!
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