Author Julie Seedorf

Tuesday, November 29, 2016



Christmas is coming!

So many things come to mind when thinking of Christmas, and they all bring a smile to my face. 
One of the things that brings the biggest smile?

COOKIES!!!

Dessert, parties, cookie exchanges . . . 
Cookies play a big part in the holidays.

Every Tuesday, now until Christmas, I'll be sharing some amazing cookie recipes from some of your favorite cozy authors and books!  

ESPRESSO SHOT
by Cleo Coyle


I shared this recipe back in May of 2015, but I think it's worth repeating!

Anginetti 
(Glazed Lemon Cookies)


Makes 3 to 4 dozen, depending 
on size and shape of cookie

Cookie Ingredients

6 tablespoons unsalted butter, softened 
3/4 cup granulated sugar 
1 1/2 teaspoons pure vanilla extract 
1/2 teaspoon lemon extract 
1 teaspoon fresh lemon zest (grated from rind) 
1/8 teaspoon salt (pinch or two) 
3 large eggs 
1/4 cup whole milk 
2 1/2 cups all-purpose flour (sifted) 
4 teaspoons baking powder


Lemon Glaze Ingredients 

2 tablespoons unsalted butter 
4 tablespoons water
2 teaspoons lemon extract 
2 cups confectioners' sugar (sifted) 


Make Cookies

   With an electric mixer, cream the butter and sugar together with vanilla and lemon extract, lemon zest, and salt. 

   Add eggs and beat for a minute or two until light and fluffy. 

   Add in the flour and baking powder, blending well with the mixer until you have a dough (be careful not to overmix the dough or cookies will be tough). Dough should be soft and sticky. 

   Chill for at least an hour---could dough is easier to work with. 

   Preheat the oven to 350° F.

   Line baking sheet with parchment paper or silicone sheets or spray surface with cooking spray. 

   With well greased hands, shape bits of dough into small ropes (about the thickness of a woman's wedding ring finger), make a ring with the rope of dough about 2 inches in diameter, and press ends together on the baking sheet. Or for lemon drops, simply roll pieces of dough about 1 inch in size and place on baking sheet.  (If you really want to go rustic, then don't even bother chilling the dough. Simply drop teaspoonfuls of the sticky dough onto the baking sheet.) 

   Bake about 10 to 15 minutes. Don't over cook. Baking time may vary, depending on your oven. 

   Let the cookies cool before glazing and decorating. 


Make Glaze

   In a nonstick saucepan, place the butter, water, and lemon extract over low heat. Stir until butter melts. 

   Add confectioners' sugar, a little at a time, stirring constantly. Wait until sugar dissolves before adding more. Continue until all sugar has been added. Stir or whisk until your glaze is smooth. 

   Use pastry brush to glaze your cooled cookies. (Optional: If you wish to add decorations to your cookies, such as nonpareils or colored sugar, be sure to sprinkle while glaze is still warm. I (Cleo Coyle) actually prefer the cookies without decorations, just the lemon glaze.) 


I can smell the lemon. Yum! 

Perfect for a cookie exchange!

Check back next Tuesday for another yummy cookie recipe! 

🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪

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let me know what you think!

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3 comments:

  1. Oh..my..goodness! Thanks, Lisa. I'd love to have some right now. :) Happy Tuesday, to you.

    ReplyDelete
  2. Great sounding cookies and great post. Thanks so much for posting.

    ReplyDelete