Monday, April 26, 2010
Thursday, April 22, 2010
Once Again Cupcakes Take the Cake
Look at all these delicious cupcake recipes from Southern Living!
Tuesday, April 20, 2010
Monday, April 19, 2010
Lemon Sandwich Cookies
Ingredients:
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 tablespoons granulated sugar, for sprinkling
- Directions:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Makes 3 dozen