Lemon Wreath Cookies
February 12, 2011 5 Comments
These light, crumbly cookies look like they could be doughnuts or bagels. But thankfully, they are neither. With a light citrus flavor in the cookie itself and a pleasantly strong lemon flavor in the glaze, this recipe from Martha Stewart is a great way to embrace the warmer weather Los Angeles has been having lately. Buttery, not-too-sweet, and easy to make, it might be wise to double the batch because they taste great throughout the day.
Start by zesting a few lemons. I only had baby ones, but zest from one large lemon would do the trick.
Pulse the zest and some sugar in a food processor.
Whisk together all the dry ingredients in a separate bowl.
Cream the lemon sugar with butter and add eggs, one at a time.
Add the dry ingredients to the butter, sugar, and egg mixture in two stages until the dough comes together.
Using a tablespoon, measure out a ball of dough and roll into a ring. Place on some parchment paper.
After baking, this is what you get! They definitely look like bagels.
While they are cooling, make the lemon glaze using powdered sugar and the lemon juice from the lemons you zested.
Once glazed, they should be nice and shiny. You’re going to want to sink your teeth in immediately. It’s okay to give in to your baser instincts. I did when I only intended to take one bite out of the cookie for the purposes of the picture and ended up taking two. Actually, it was three before I could put the cookie back down.
I’m telling you, they are that good.
Christine’s Lemon Wreath Cookies via Martha Stewart
- 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
- 3 cups confectioners’ sugar
- 7 to 8 tablespoons fresh lemon juice (from 4 lemons)
- Optional: White non-pareils for if you want ultra pretty cookies.
Bake at 350 degrees for 18 minutes.