It’s that time of year again! No, I’m not talking about Christmas. I’m talking about the Great Food Blogger Cookie Swap! It’s when a group of amazing food bloggers get together for a truly wonderful cause, to raise money for Cookies for Kid’s Cancer.
Each year we bake three dozen cookies and send a dozen each to three different food bloggers. I’ve met some great friends and have gotten to eat some pretty dee-lish cookies!
I found this sweet edible golden, shimmery star glitter and had to use them on something. These were pretty and dainty and since I wanted something refreshing and not chocolaty, these were the perfect answer. They were pretty and buttery and tart and so refreshing. A definite addition to the holiday tray this year.
FOR THE COOKIES
3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 1/4 teaspoons coarse salt
2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
8 ounces (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
FOR THE GLAZE
3 cups confectioners’ sugar
7 to 8 tablespoons fresh lemon juice (from 4 lemons)
Edible glitter or white nonpareils for sprinkling
Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.
Scoop 1 tablespoon dough (or use a 1 1/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough.
Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
Make the glaze: Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with glitter or nonpareils. Let dry completely.
Recipe from Martha Stewart