Lemon Cookies with Dried Flowers
Looking for a delicious and impressive dessert? These gorgeous lemon cookies can't be beat.
Equipment
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour plus more for dusting
- 2 tbsp cornstarch
- 1 1/2 tsp salt
- 2 sticks unsalted butter
- 3/4 cup sugar
- 2 tsp lemon peel
Glaze Frosting
- 1 3/4 cup powdered sugar
- 1 1/2 tbsp milk
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Decorations
- dried edible flowers
- freeze dried raspberries
Instructions
- In a medium sized bowl mix the flour, cornstarch and salt. Set aside.
- Whip the butter, sugar and lemon peel in the bowl of a stand mixer with the flat beater on until you get a creamy, pale and fluffy buttercream. About five minutes at medium high speed.
- Add the dry ingredients and whip at medium low speed just until incorporated. Do not over mix. This will take about 10-15 seconds.
- Wrap the dough in plastic and refrigerate for at least 2 hours, up to 2 days.
- Meanwhile, prepare the glaze. Mix the powdered sugar, milk, lemon juice, vanilla extract and salt in a small bowl. Allow to rest for at least 2 hours at room temperature.
- Preheat the oven to 350 F / 180 C. Prepare a baking tray with parchment paper. Unwrap the dough and roll in the tray until it is ⅛” thick. Using cookie cutters of about 3 ⅛” in diameter, cut 16-18 cookies. Create more cookies with the dough excess.
- Bake the cookies for 12-14 minutes, or until edges are lightly golden. Let cool completely.
- Dip the top of the cookies in the glaze and immediately decorate with dried flowers and freeze dried raspberries. Rest for 15 minutes until the icing hardens.
Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 206mg | Potassium: 25mg | Fiber: 1g | Sugar: 18g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg