Presenting my “fresh and vibrant” cookies for spring that are just a wonderful addition to your sweet table treats for your next afternoon tea party.
Sarah’s Lemon Burst Cookies
freshly squeezed juice of 1 large lemon (about 1/4 cup)
1/2 cup (a stick) butter
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
grated zest of 1 lemon
1 large egg
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon toasted sesame seeds
Powdered sugar to coat
Prepare lemon-flavored butter. In a small saucepan, reduce lemon juice to half over medium heat. Add 1/2 cup butter and stir until melted. Set aside.
Line cookie/baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
In a large mixing bowl, cream butter and sugar using medium speed of electric mixer. Add egg, lemon-flavored butter, vanilla extract and lemon zest. Mix in flour mixture (flour, baking powder and salt) and sesame seeds. Stir until just incorported. Cover bowl with plastic wrap and refrigerate until firm enough to shape into balls, at least 1/2 hour.
When ready to bake, preheat oven to 350 F. Use mini ice cream scooper to make cookie dough balls and roll in powdered sugar. Place on prepared cookie sheets, spacing about 2 inches apart. Flatten balls slightly using floured bottom of glass tumbler. Bake cookies for 13 to 15 minutes or until just browned around bottom edges and cookie cracks on top. Place in a wire rack to cool. Makes about 30 cookies.