Iced Lemon Tulip Cookies
Iced Lemon Tulip Cookies is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 24 and costs 16 cents per serving. One serving contains 192 calories, 2g of protein, and 3g of fat. This recipe is liked by 49 foodies and cooks. A mixture of salt, egg whites, confectioners sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Serious Eats. Overall, this recipe earns an improvable spoonacular score of 5%. Try Frosted Tulip Cookies, Iced Lemon Cookies, and Iced Lemon Cookies for similar recipes.
Servings: 24
Ingredients:
1 1/2 cups (7 1/2 ounces) all purpose flour
1/2 teaspoon baking powder
3 1/2 to 4 cups confectioners sugar
1 egg
3 ounces pasteurized egg whites
1 teaspoon juice a 1 packed tablespoon zest from 1 lemon
1/2 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
Colored sanding sugar
6 tablespoons unsalted butter, at room temperature
Equipment:
stand mixer
whisk
bowl
plastic wrap
baking paper
baking sheet
oven
cookie cutter
wire rack
knife
Cooking instruction summary:
Procedures 1 For The Cookies:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest. Add dry ingredients and mix until just combined. Divide dough in two, wrap each section in plastic wrap, and refrigerate for 30 minutes. 2 Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Flour a clean work surface. Unwrap one of the balls of dough, leaving the other in the fridge until you are ready to use it. Roll it out until 1/4-inch thick, occasionally picking it up and reflouring the board to avoid sticking. Use your cookie cutter to cut out shapes, then transfer them to the prepared baking sheet. Continue until all dough is used. Bake cookies until golden at the edges, 12 to 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling completely. 3 For Decorating: While cookies are cooling, whisk together egg whites and confectioners sugar until smooth. Place colored sanding sugar or sprinkles in a shallow bowl. Use a small knife or brush to cover a cookie with icing, then lightly press cookie, icing side down, onto sprinkles to coat. Repeat with remaining cookies.
Step by step:
1. For The Cookies:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
2. Add dry ingredients and mix until just combined. Divide dough in two, wrap each section in plastic wrap, and refrigerate for 30 minutes.
3. Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Flour a clean work surface. Unwrap one of the balls of dough, leaving the other in the fridge until you are ready to use it.
4. Roll it out until 1/4-inch thick, occasionally picking it up and reflouring the board to avoid sticking. Use your cookie cutter to cut out shapes, then transfer them to the prepared baking sheet. Continue until all dough is used.
5. Bake cookies until golden at the edges, 12 to 15 minutes.
6. Let cool 5 minutes then transfer to a wire rack to finish cooling completely.
7. For Decorating: While cookies are cooling, whisk together egg whites and confectioners sugar until smooth.
8. Place colored sanding sugar or sprinkles in a shallow bowl. Use a small knife or brush to cover a cookie with icing, then lightly press cookie, icing side down, onto sprinkles to coat. Repeat with remaining cookies.
Nutrition Information:
covered percent of daily need
