I had some leftover strawberry buttercream frosting, but was at a loss for what to do with it. Some co-workers suggested I just eat it with a spoon, but that seemed a bit ... intense ... shameless? Instead, I finally hit on the idea of making some sugar cookies and using the frosting as a filling between two cookies ... kinda like a fruity oreo, except better! While searching for a recipe, I found a lemon sugar cookie recipe ... even better! These are delicious on their own, but become simply amazing with the frosting. Enjoy!
Lemony Sugar Cookies (from the bitten word)
Ingredients
2 eggs
2 cups sugar, plus additional sugar for sprinkling
1/2 cup buttermilk
2/3 cup vegetable shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoon lemon zest (from 1 lemon)
1. Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, buttermilk, shortening and vanilla extract until smooth. Fold in baking soda, flour and salt. Add zest.
2. Line baking sheets with parchment. Drop 1 tablespoon size portions of cookie dough onto the sheet, with at least 2 inches between each round of dough. Bake for 15 minutes.
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