New RecipesUncategorized

Bizcochitos with Lemon Glaze

COOK TIME: 35 – 40 minutes

SERVINGS: 18 cookies

COURSE: Dessert

INGREDIENTS

  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 1 teaspoon anise seeds
  • 1 teaspoon finely shredded lemon peel
  • 1 cup butter, softened
  • 1 tablespoon lemon juice
  • 2-1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons cinnamon sugar
  • lemon glaze (see below)

DIRECTIONS

STEP 1

Scrape seeds from vanilla bean into a small food processor. Add sugar, anise seeds, and lemon peel; cover and pulse several times to combine.

STEP 2

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

STEP 3

Add sugar mixture and lemon juice.

STEP 4

Beat until fluffy, scraping bowl occasionally. Beat in flour and salt until combined.

STEP 5

Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.

STEP 6

Preheat oven to 275 degrees F.

STEP 7

On a lightly floured surface, roll half the dough at a time to 1/2 inch thick. Using a 2- to 2-1/2-inch fluted round cookie cutter, cut out dough.

STEP 8

Sprinkle cookies with cinnamon sugar.

STEP 9

Place cutouts on Reynolds® Parchment Paper lined cookie sheet.

STEP 10

In a medium bowl, combine 2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice and 1/4 teaspoon salt. Beat together with an electric mixer on medium speed until combined.

STEP 11

Add more milk, if necessary, to make a spoonable glaze.

STEP 12

Bake in the preheated oven for 35 to 40 minutes or until edges are firm to the touch.

STEP 13

Cool on cookie sheet 2 minutes. Transfer cookies to a wire rack; let cool.

STEP 14

Spoon Lemon Glaze evenly over cookies. Let cookies stand until glaze is set.

Source : www.reynoldskitchens.com

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