Best Photo 2015
  
Friday and Saturday, August 18 & 19, 2017
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 Photo by Tara Chumsae, Hubbardston
"Best Photo of the 2015
Hardwick Fair"

 © 2017 Hardwick Community Fair Association


 

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, softened
1 cup + 2 tablespoons granulated sugar
1 tablespoon lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 ½ tablespoons fresh lemon juice
¾ teaspoon lemon extract
½ teaspoon vanilla extract
5 drops yellow food coloring
½ cup powdered sugar

    Directions

  • Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, baking powder and salt.

  • In a large bowl, using an electric mixer, whip together butter, sugar, and lemon zest until pale and fluffy, occasionally scraping down the bowl with a rubber spatula.  Mix in egg then blend in egg yolk.  Add lemon juice, lemon extract, vanilla extract and food coloring and mix until combined.  With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

  • Pour powdered sugar into a small bowl.  Scoop dough out about 1 ½ tablespoons at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat.  Transfer to a parchment paper or silicone sheet lined baking sheet; repeat with remaining dough and space cookies 2-inches apart on baking sheet.  Bake in preheated oven 10-13 minutes.  Cool on baking sheet several minutes then transfer to a wire rack to cool.  Store in an airtight container.

    Click here to download a copy of the recipe.