These came out a little weird looking. Tasting great! But weird shaped. I guess all of my new attempts at things don't come out quite what I had envisioned. Perhaps you'll see why when you read through..
here's a quick video on how to use the shells the separate the yolks from the whites. No, that's not me in the video - lol.
They came out kind of terrible, but I didn't want to mess with it or overwork the dough.
Cover your dough logs with plastic wrap and refrigerate for 2 hours.
So, here's where the directions confuse me. Look at the shape of these things. Not a nice round cookie is it? Nor will it be. It also says to cut 1 inch pieces to get 24 cookies. If I cut 1 inch pieces I would have had like 60 cookies. I think what I'd like to try next time is rolling all of the dough into a single log, refrigerate, and then slice discs off of the log to lay the flat on the pan for about 18 nice round, flat cookies.
These look like a bit-o-honey or those crappy peanut butter taffy things that come in orange and black wrappers that you hated getting in your Halloween candy.
Freeze these for 10 minutes before chucking them in the oven...
Around the edges the egg white and sugar crystallized giving a little sweet, lemony boost to the overall flavor. They must have been pretty good because the whole batch was gone in a couple of days.
Lemon Sugar Cookies1 C sugar
3 T finely grated lemon zest
2 C AP Flour
1/4 tsp salt
1C (2 sticks) butter, softened
2T powdered (confectioner's) sugar
2 large egg yolks
1 1/2 tsp vanilla extract
1 large egg white, lightly beaten
1. Process 1/2 C of the sugar with 2T lemon zest in a food processor. Whisk the flour with the salt in a medium bowl.
2. Beat butter with other 1/2 C sugar until fluffy. Beat in yolks, vanilla, and 1T lemon zest. Slowly beat in flour. Roll by hand into several 1 inch wide logs. Wrap in plastic wrap and refrigerate at least 2 hours.
3. Preheat oven to 325. Line 2 baking sheets with parchment paper. Brush a log of dough with some of the egg white then lay it in the lemon sugar. Life sides of paper and roll the dough back in forth to coat it with the sugar. Repeat with other logs. Cut logs into 1 inch cookies and lay them on the prepared baking sheets. Freeze for 10 minutes.
4. Bake until edges are golden and edges are set, about 25 min.