Monday, June 3, 2013


My sweet friend Julie is having her first baby.

We had a little shower for her this past weekend and I couldn't resist taking a few photos of her precious belly.
 Oh how I wish I had some cute photos of my belly with my babies!
I kept telling her we'd have to take more photos in a month or so - she just isn't big enough yet!
Her shower was a cute bowtie theme - she's having a boy!
I made some lemon cookies for the favors
Thank you pintrist for the painted farfalle pasta idea for a bowtie!
 These lemon cookies were so yummy, I have to share the recipe.
I didn't glaze them because I was stacking them.  Instead I sprinkled them with turbinado sugar for a little crunch!
Glazed Lemon Cookies
From Cooks' Illustrated
Makes about 30

Lemon Cookies
¾ cup (5 1/4 oz.) granulated sugar
2 Tbsp. grated zest plus 2 Tbsp. juice from two lemons {I didn't have lemons so I just used lemon juice}
1 ¾ cups (8 1/4 oz.) all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
12 Tbsp. ( 1 1/2 sticks) cold unsalted butter, cut into ½” cubes
1 lg. egg yolk
½ tsp. vanilla extract

Lemon Glaze
1 Tbsp. softened cream cheese
2 Tbsp. lemon juice
1 ½ cups (6 oz.) powdered sugar

1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees F.

2. In the bowl of *food processor, process granulated sugar and zest until it looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over. Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.In a measuring cup or small bowl, beat lemon juice, yolk, and vanilla until combined. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.

3. Turn dough and any dry bits out onto counter (or board); working quickly, gently knead the dough together to ensure no dry bits remain and dough is homogeneous. Roll dough into cylinder approximately 10 inches long and 2 inches in diameter. Center dough on piece of parchment (waxed paper or plastic wrap will work in a pinch ). Fold paper over dough. Grasp one end of parchment. With other hand, use bench scarper to firmly press parchment against dough to form uniform cylinder. Roll parchment and twist ends together to form tight seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using a sharp chef's knife, slice dough into rounds 3/8-inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.

5. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on baking sheet about 5 minutes, using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

Lemon Glaze:

1. Whisk cream cheese and lemon juice in a medium nonreactive bowl until no lumps remain. Add powdered sugar and whisk until smooth.

2. When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with the back of spoon.
Can't wait to meet that sweet baby boy in 2 months!!

1 comment:

  1. GREAT pictures and yummy looking cookies!

    One of my all-time fave desserts is all things lemon,so these cookies are right up my alley! Thanks for sharing the recipe!



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