Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article posted: 3/27/2013 6:00 AM

Lemon Wedding Cookies

1 cup (2 sticks) unsalted butter, softened

1 cups powdered sugar, sifted, divided

teaspoon fine-grain salt

Zest of 1 very large or 2 small lemons

1 teaspoons vanilla extract

1 drop yellow food coloring (optional)

1 cups all-purpose flour

1 cup lightly toasted pecans, finely chopped in a food processor

In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add cup of the powdered sugar, then beat well. Add the salt, lemon zest and vanilla and beat until creamy. Add the food coloring, if using. A little at a time, beat in the flour just until mixed.

Add the nuts, using a silicone spatula to stir them in. Place the dough in a small bowl or a plastic bag and chill for 30-60 minutes, or place in the freezer for about 15 minutes. At this stage, the dough also can be frozen for up to 1 month.

Meanwhile, heat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the remaining 1 cup of powdered sugar in a medium bowl.

Once the dough has chilled, divide it into -inch balls. Arrange the balls on the prepared baking sheet, leaving 1 inch between them. Bake on the center rack for 10-12 minutes, or until the cookies are set on top and lightly golden on the bottom.

Let the cookies cool for 2 to 3 minutes on the cookie sheet. A few at a time, place the cookies in the bowl of powdered sugar and toss gently to coat well. Transfer the coated cookies to a rack to cool completely. Once cool, repeat the coating process with the bowl of powdered sugar. Store in an airtight container.

Makes 3 dozen cookies.

Nutrition values per cookie: 90 calories, 6 g fat (3 g saturated), 8 g carbohydrates, 0 fiber, 4 g sugar, 1 g protein, 10 mg cholesterol, 15 mg sodium.

Elizabeth Karmel

Copyright © 2014 Paddock Publications, Inc. All rights reserved.