I am getting very caught up in the custom of holiday cookie making. All over America people have been planning their holiday cookies for the past month. Some have been making dough and freezing it, while others have been baking every night, decorating every spare minute and dropping them on the desks of colleagues, at the front doors of neighbours and handing them out left, right and centre. I don’t remember this kind of cookie frenzy in Australia, it is probably too hot and cookies are more condusive to a hot chocolate rather than an icy cold drink in a sweltering Summer.
What I actually planned to bake today were Gingerbread Biscuits (cookies), I had the design in mind and went looking for a snowflake cookie cutter this morning – to no avail. So these are the substitute, they have been on my recipe list for over a year and it was good to have the excuse to try them out.
Aside from looking absolutely gorgeous, they have a delightful lemon flavour that is enhanced with the tangy filling. The sugar coating privides a crisp, sweet crust that sparkles – just like a Christmas ornament, which makes them very apt for this time of year. So, if you are like me and a little behind with your holiday baking, add these to your list. There is nothing nicer than a little glitter amongst your holiday treats.
1 1/3 cups plain (all-purpose) flour
2/3 cup rice flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup icing (confectioners) sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
White or colored sanding sugars
Filling
1 cup icing (confectioners) sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick unsalted butter, softened
Line 2 large baking sheets with parchment paper.
Whisk together flour, rice flour, and salt. Beat together butter and icing sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll or scoop a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Flatten a little and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Preheat oven to 160c/350f and place cookies in the refrigerator for an hour to chill.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet with left over dough.
Filling
Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and chill for 1/4 hour.
Turn over half of cookies, snip the corner off the sealable bag and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Notes: Using a scoop to form the balls will help keep their shape symetrical. Also with the sanding sugar – I couldn’t find any strong colours but I think they would look even better in rich jewel tones.
Source: Adapted from Gourmet, December 2008
© 2010 – 2011, Michelle. All rights reserved.
