Piped Lemon Butter Cookies With Lemon Buttercream Frosting Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

Steps:

• Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

Steps:

• Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, baking soda and salt; set aside. In a food processor, process the butter and sugars in on/off pulses, then continuously until well blended and smooth. Add the egg yolks,lemon zest, lemon juice, vanilla and lemon extract and process until evenly incorporated. Add the flour mixture and process just until thoroughly incorporated; do not over process. The dough should be faily soft to facilitate piping; if it seems to stiff, add up to 4 tbls water, pulsing to incorporate. Spoon the dough into a pastry bag fitted with a 1/2" open star tip. Pipe 1 1/2" wide swirls onto a baking sheet, spacing about 2" apart. Bake the cookies, one sheet at a time, in the upper third of oven for 7-10 minutes, or until just tinged with brown at the edges. Reverse sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a wirer ack and let stand until the cookies firm up slightly -- 1-2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
• FOR THE FROSTING:.
• In a food processor, process the powdered sugar and lemon zest until the zest in evenly incorporated, about 2 minutes. Add the butter, and process until very well blended -- and smooth. Add 1 1/2 tsps lemon juice and food coloring, if using, and process till smooth and well blended. If necessary, add a bit more powdered sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of piping consistency. Spoon the frosting into a pastry bag fitted with 1/2" open star tip. Pipe 1-1 1/2" frosting swirls onto the cookies. let stand until the frosting completely sets -- at least 1 hour. Store in a single layer or layered with wax paper in an airtight container in a cool place for up to 2 days.Refrigerate for up to 1 week, or freeze for up to 2 months.