approximately 24 cookies
What you will need:
Cookie: 24 Lemon Butter Cookies
Icing: 1 recipe (or 1 cup) Simple Lemon Glaze (see below)
Decoration: twenty-four 6- or 8-inch lollipop sticks
Colors: red, yellow, green, blue, and pink liquid gel colors (or choose one color)
Miscellaneous: half-sheet baking pan,
3-inch balloon cookie cutter, pastry cones
Bake the cookies and let them cool completely. Prepare the Simple Lemon Glaze.
Place 1 tablespoon of glaze in a pastry cone and cut a small hole at the tip. Prepare the colored icing using the remaining glaze: approximately 3 tablespoons each of red, yellow, green, blue, and pink.
Spread a thin layer of the colored icing over each cookie. Do not hold the cookies by the lollipop stick while spreading; instead, hold the cookie or keep the cookie on the sheet pan. Use the uncolored glaze to pipe a “white” highlight on the upper right side of each balloon. Let the cookies dry overnight.
- Have your child help cut out the balloon-shaped cookies and arrange them on the half-sheet pan. Teach them to press firmly into the dough so the cookie cutter cuts all the way through, and then give the cookies cutter a little shake, which will release the cookie. Then show them how to scoop up the cookies with a spatula and slide them onto the sheet pan.
- The lemon glaze reacts with the colors; purple turns immediately gray when mixed in, and what is initially a vibrant red (or yellow, green, or blue) may frost over as it dries – but they are still quite pretty. If you want pure colors, use Royal Icing.
Lemon Butter Cookies:
approximately 24 cookies
Line 2 cookie sheets with parchment paper.
Preheat the oven to 350°F.
Have all ingredients at room temperature.
In the bowl of an electric mixer at medium speed, mix 1 minute to combine:
- 4 ounces (1 stick) unsalted butter
- 3 ounces cream cheese
Add and mix to combine:
- 1 1/2 cups confectioners’ sugar
Add and thoroughly incorporate:
- 1 extra-large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
On a piece of wax paper, sift together:
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
Add the dry ingredients to the butter mixture. Mix until the dough comes together.
Wrap in plastic wrap and chill for 30 minutes.
On a lightly floured board, roll the dough out 1/4 inch thick. Cut out with balloon cookie cutters.
Carefully insert 6- or 8-inch lollipop sticks about 1/2 inch into the bottom of the balloons.
Bake for 8 to 10 minutes, or until lightly colored. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- The addition of cream cheese to the dough gives these cookies a slight tang that you don’t get from a plain butter cookie. I added lemon zest to give it some extra zing, and I was quite pleased with the flavor and texture.
Simple Lemon Glaze:
Sift into a bowl:
- 1 cup confectioners’ sugar, plus additional if needed.
Slowly whisk in:
- 1 tablespoon strained fresh lemon juice, plus additional if needed.
If the icing is too thin, whisk in more confectioners’ sugar by the tablespoonful.
To tint the glaze, add food coloring drop by drop until you have the desired color.
Use the glaze immediately or place plastic wrap directly on the surface of the glaze. It can be stored in the refrigerator for 1 week.
Recipe taken from Kids’ Cakes from the Whimsical Bakehouse: And Other Treats for Colorful Celebrations. Reprinted by permission.