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Tuesday, August 11, 2009

Lemon Tea Cookies







From the kitchen of One Perfect Bite...Want to make a good cookie great? Use Artisanal or European butter. The difference between European-style and American-style butters is butterfat content. It has nothing to do with the place where the butter was made or the cows that made the milk that went into it. There are people who make European-style butters right here in America. Regular butter is 80% butterfat and 20% water. European-style butters are about 83% butterfat. That small difference makes for a creamier, richer taste. These lemon tea cookies are delicious. They are simple to make and nearly foolproof. They are also a wonderful way to test the difference between American and European-style butters. Make two batches, one with American and one with European-style butter. It will be the easiest test you ever take. If you are looking for a simple cookie with great flavor and also happen to fancy lemon, you're going to like this cookie. Here's the recipe.

Lemon Tea Cookies...from the kitchen of One Perfect Bite

Ingredients:
2/3 cup butter, at room temperature
2 tablespoons finely grated lemon zest
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Confectioners' sugar for dusting

Directions:
1) Place butter in the bowl of an electric mixer; cream until smooth. Add lemon zest and continue mixing until blended. Add granulated sugar and mix until smooth, about 2 minutes longer. Add egg and continue to beat until a lemon colored batter forms. Blend in vanilla extract. Slowly add 2 cups of flour, mixing until dough pulls away from sides of bowl and a ball forms. Remove dough, flatten into a disk, wrap in plastic wrap and refrigerate for at least 15 minutes.
2) Preheat oven to 375 degrees F.
3) Flour work surface and rolling pin with some reserved flour. Roll dough into a 1/4-inch sheet. Using a 2-inch cookie cutter, cut cookies and transfer to an ungreased cookie sheet, spacing them 3/4-inch apart. Gather up unused scraps and reroll until no dough remains.
4) Bake cookies until edges are a pale golden brown, about 8 minutes. Remove from oven and transfer to a rack to cool. Let stand for 30 minutes. Dust with confectioners' sugar. Store in airtight containers for up to a week. Yield: 48 cookies.

32 comments :

Mary said...

Love butter! And the cookies sound yummy!!

Debinhawaii said...

So bright, yellow and pretty--they look so good!

My Carolina Kitchen said...

Irish butter is probably THE very best butter in the world. When we lived in the Bahamas, we used it a lot. Believe it or not, it was cheaper than American supermarket brands, such as Land of Lakes (because of the duty). Don't use Irish butter unless you are planning to get addicted, because it's that good. Probably because of the high butter fat, but I don't care. It's breakfast time here but I could eat the plate of lemon tea cookies.
Sam

Country Wings in Phoenix said...

Oh Mary, Good Morning Sweet Angel. Could I please have 2 of those cookies with a cup of tea? I am so weary this morning that might just hit the spot. You will have to come and read my blog. Amy's surgery was yesterday. It is not good. I will talk to you soon. I am thinking of you. Love, Sherry

Martha said...

We do love European butter on bread -- it is the best -- but alas, I've always saved it for bread -- never baked with it. I'll have to try it next time I get some. These cookies look yummy!

Donna-FFW said...

Amazing to think 3% makes such a difference.. is there a brand you recommend? We have a brand called Plugra here.. have you tried that?

Katy ~ said...

I use that particular butter as well when the butter is a key ingredient, like pound cake or butter cookies. I agree, it makes a HUGE difference, but it's so doggone expensive here, I don't buy it all the time.

Yumm....love lemon cookies...or just about lemon anything for that matter!

Hootin' Anni said...

You know me....as I've stated before, anything with citrus, especially LEMON, I'm so gonna bake it. Picture this: I copied and saved the recipe. And I'm gonna make 'em. You betcha. [in Sarah's words]---but, I have fudge brownies to eat first. Go figure.

susan said...

Mary--Will I find this in my local grocery store? I don't believe I have seen it on the dairy aisle! I love all things lemon and would love to try these.

Haden News said...

These look great. Thanks for the education on the butter!! I will look for the European butter and give these a try :-)

Lisa said...

Thanks Mary, I always wondered what the difference was. As usual, you bake beautiful creations.

Mary said...

Donna, Plugra would be wonderful.

Mary said...

Susan, it's most likely that your local grocer carries some type of European butter. Plugra seems to be the most widely distributed.

Katherine Aucoin said...

I'm a lemon fiend and I love butter and I can't wait to try and make these. Mary, these are perfect summer cookies!

girlichef said...

I want the whole plate!!! I bet that made with this butter they are super-amazing...mmmmmmm.

The Apple Hill Adventurer said...

my goodness, i think my mom would just die for these cookies. shes a die hard lemon lover ... next time she needs some cheering up, these are def on the menu! i might try to find a way to lighten them up to, though sometimes for cookies its better to just leave well enough alone :p I am not against indulging every now and then :D

Southerncook said...

These cookies look delish and I have tried the Irish butter before. I really liked it.

Carolyn/A Southerners Notebook

oneshotbeyond said...

They look fabulous!

My Little Space said...

Fantastic! Those cookies look so very yummy! I bet my kids will love it. Thanks for sharing.

Lynda said...

I love lemon cookies and these look like the tastiest ever!
I cannot get the European butter here, so I'll just have to make do.

Lisa said...

What a luscious cookie, and perfect for tea! I also like the idea of a butter test. I have used European butter in some things before but I can't say that I ever really noticed a big difference. Your test sounds both definitive and delicious!

Gaby said...

what a perfect little treat!

Sasha said...

Mm these cookies look great! I just happen to really 'fancy' lemon. I am so making these over the weekend. Thanks for the recipe : )

the ungourmet said...

I love that butter! Your cookies are so yummy!

Jamie said...

Beautiful lemon cookies!

Megan said...

I love KerryGold Butter and now I know why. The butter fat. Figures! :)The cookies look fun and that would be a great test. I'll have to remember that when I need a bunch of cookies.

Lori said...

These could easily melt in my mouth. They look delicious Mary!

Mary Ellen (megardengal) said...

A friend told me about European butter a few years ago and yes it is a big difference between American butter!!

The cookies look wonderful and I love lemon so need to try this recipe!!

blessings
mary

Allie said...

These look so yummy! I totally agree with you about the European butters!

Turmericnspice said...

I do agree about the butter, I always felt that American butter is not as buttery as indian better, now I know it is not just feeling but tru. So much to learn....thxs for the info.

Lynn said...

I had never heard this, about the different kinds of butter. Thanks for the education :) Must do some taste tests now.

franziskasfood said...

I finally found the time to make these cookies. They were delicious. And so lemony. And so easy to make!

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