Well howdy folks! Just a quick post today. Trying to sneak one in for Mother’s Day. Pretty flowers for mom!
This is yes another variation of the butterscotch slice and bake cookies I posted two weeks ago. Have I mentioned my undying love for the slice and bake cookie? Oh man, I’d write sonnets to it if I were a poet.
Once again I used Bake at 350’s recipe for the royal icing. I think it turns out beautifully every time (I omit the corn syrup). I’m getting better at the whole piped frosting thing too, can yah tell? Bonus: it keeps the cookies just soft enough but with a little snap. And I can attest that you can leave these uncovered on the counter for oh….. two weeks and they’re still perfectly fine. Believe.
For these cookies I just piped a border using the smallest tip, in this case a 1, with stiff piping icing. Then I thinned the icing down to flooding consistency (when you drop a ribbon back into the icing it should disappear in 2-5 seconds). After letting the piped border dry for about 20 minutes I flooded the cookies and let them set overnight or at least 4 hours. Once they were dry enough I used a small drop flower tip to pipe the flowers from the same consistency frosting as the piped borders, just tinted a different color, and added a small silver edible dragee to the center. The thing that takes the longest is letting the cookies set up overnight so they’re stackable.
Anywhoodle, check back next week because I have an epic story for you. Oh man. It’s a good one.
*Just a Note: These have a super subtle lemon flavor to them just from lemon extract. You could of course mix some lemon zest with the sugars but you’ll have to increase the flour in the recipe to compensate for the extra oils. If you don’t want to decorate with royal icing you can dust the cooled cookies with powdered sugar, or drizzle with a glaze made from powdered sugar and milk with any flavoring you desired. Alternately you could roll the logs in sanding sugar before slicing and baking. The possibilities are endless.
- 11¼ oz (2¼ cups) flour
- ½ tsp salt
- 1 cup (2 sticks) butter, softened but still cool
- 5¼ oz (3/4 cup) sugar
- 2 oz (1/2 cup) powdered sugar
- 2 egg yolks
- 1 -2 tsp lemon extract (or grated zest of half a lemon)
- In the bowl of a stand mixer or with a hand mixer cream the butter and sugars together until fluffy, about 2 minutes. If using zest cream this with the butter and sugars.
- In a separate bowl whisk together the flour and salt. Set aside.
- Once the butter has been creamed, add the yolks one at a time until fully incorporated. Then add the extract (if using).
- With the mixer running on low add the flour slowly and continue beating just until combined. Scrape down the bowl and mix for another 30 seconds. Taste dough to see if the lemon flavor is strong enough for you, adjust accordingly.
- Dump the dough on a clean work surface and pat and gently roll into a uniform log. Wrap in plastic wrap and chill for at least an hour. Alternately you can wrap and then bag the log and freeze until needed.
- When dough has chilled slice into ¼in thick rounds and place about ½ inch apart on a baking sheet.
- Bake at 350º for 10 - 12 minutes for dough from the fridge, or 15-18 minutes for dough from the freezer, or until the edges are slightly browned. Allow to firm up on baking sheet for a few minutes before transferring to a wire rack to cool.
- Once cooled completely, decorate as desired.