Daffodil Lemon Cookies
Depending on where you live, you may be feeling a little cheated. Spring has officially started but it doesn’t exactly show in the weather (at least for some of us). However, a batch of delicious daffodil lemon cookies may be just the thing to bring a little sunny spring into your life.
These daffodil lemon cookies may require a little more work than your standard roll of cookie dough but they’re well worth it. Not only are they as beautiful as a real bouquet but they taste amazing. In fact, if you mess up, no worries because these lemon cookies will get eaten up by your family so fast you’ll get the opportunity to try again in no time.
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This daffodil lemon cookie recipe makes approximately 24 cookies.
1 cup butter
1 cup powdered sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice (reserve any remaining juice)
1 egg yolk
1 cup cornstarch
1/2 teaspoon salt
2 1/4 cups flour
3 cups powdered sugar
1 teaspoon powdered egg white (optional, to create a firmer glaze)
Reserved lemon juice
Yellow and red food coloring
- Heat oven to 350 F.
- In a large bowl (a stand mixer is best for this dough) cream the butter and powdered sugar.
- Add the grated lemon peel, lemon juice, and egg yolk. Mix together well.
- Add the cornstarch, salt, and approximately half of the flour. Mix until combined. (If you are using a stand mixer, switch to a dough hook at this time.)
- Slowly add remaining flour. The dough will be very stiff. If necessary, put remaining flour on flat surface and knead it into the dough. This cookie dough should be very stiff, but not crumbly.
- Roll dough out approximately 1/4-inch thick.
- Using a 1-inch round cutter (a large decorating tip or bottle cap works well) cut out 8 circles for each cookie.
- Each cookie has 6 petals and a center. For the petals, hold a circle of dough in one hand, pressing firmly with your thumb on one end to thin and flatten it a little. With the other hand, shape the opposite side into a point, creating a teardrop shape.
- On an ungreased cookie sheet, assemble the flower. With the rounded sides toward the center, layer 6 petals in a circle to create the flower. Leave a very small space in the center ““ this is where the center cup will be placed.
- Bake cookies for about 8 minutes. Don’t let them brown. Allow them to sit on the cookie sheet for 5 minutes before moving to a rack.
- For each cookie, you will make one center cup. If you have a collection of metal decorating tips, they work perfectly. If you don’t, try improvising with little cones made from foil. To use the tips, take two of the 1-inch rounds of dough and roll them together into a ball. Roll lightly in flour and press into the metal tip. For best results, the dough should round over at the top. Take a gum paste tool (or a chopstick, or the eraser end of a pencil) and press to create a small hole. Enlarge it gently, allowing the dough to hang slightly over the edge. Place on cookie sheet and bake for 8 minutes. Cool completely before pulling them out. If the bottom breaks off in the tip, don’t worry; it would have been cut off when the cup was added to the petals.
- In a small bowl, stir together 3 cups of powdered sugar, powdered egg white if you’re using it, and enough lemon juice (or water, if necessary) to make a fairly thin glaze. Add a little yellow food coloring.
- Lightly brush each cooled cookie with the glaze.
- Add a tiny bit of red food coloring to the remaining glaze.
- If you choose to outline the petals, put a little of the glaze in a piping bag or plastic zipper bag with the tip cut off and outline them now before adding the center cup.
- Cut the small ends off of each center cup to make them 1/2-inch to 3/4-inch tall.
- Dip the both ends in the orange glaze and firmly press the small end into the center of the cookie. You may need to balance it for a moment until it holds. (If you find it easier, you may pipe a little orange glaze into the center and just dip the large end.) Repeat with the remaining cookies.
No matter what the weather is like in your area, it’s time to say so-long to winter and hello to spring. Whip up a batch of these daffodil lemon cookies and you’ll soon forget all about things like sleet, snow, and freezing temperatures.