SPARKLY LEMON COOKIES
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
- In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
MARTHA STEWART'S LEMON-CURRANT COOKIES
When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.
Provided by Ina Pickle
Categories Drop Cookies
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
- Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
- Stir in currants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
- Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
BOURBON CURRANT COOKIES
Everyone wins with this deck of cookies. Spades, hearts, diamonds, and clubs are cut from the currant-studded dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.
- Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake until pale golden brown, about 12 to 15 minutes. Let cool on sheets on wire racks.
MARTHA STEWART'S COWBOY COOKIES
Make and share this Martha Stewart's Cowboy Cookies recipe from Food.com.
Provided by charlie 5
Categories Dessert
Time 23m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
- Sift flour, baking soda, salt, and baking powder into medium bowl.
- Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
- Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
- Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.
- Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.
Nutrition Facts : Calories 1310.8, Fat 85.5, SaturatedFat 49.3, Cholesterol 182.1, Sodium 817.6, Carbohydrate 134.8, Fiber 14.7, Sugar 65.2, Protein 19.5
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
LEMON THYME WAFERS
Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
- In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
- In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
- Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
CURRANT SCONES
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
- Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 191 g, Fat 8 g, Fiber 1 g, Protein 4 g
VENETIAN CORNMEAL COOKIES (ZALETI)
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 12
Steps:
- Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
- Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
- On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
- Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.
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