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
