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Add a photoThe Culinary Institute Of America
Slightly "gritty" texture that coarse sugar lends to this dough
Ingredients
- 1/2 cup confectioners' sugar, sifted
- 1/2 cup butter, softened
- 1/2 tsp vanilla
- 2 tbsp lemon zest, grated
- 2 cups cake flour
- 1/4 cup milk
- 1/2 cup coarse sugar
Directions
- Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla, and lemon zest on high speed until smooth and light, about 3 minutes.
- Add the flour all at once
- Mix on low speed until combined
- Divide the dough in half
- Roll into 6-inch long cylinders (they should be 1 1/4 inch in diameter).
- At this point the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use or they may be prepared for baking.
- To bake the cookies, preheat the oven to 350 F
- Brush the cylinders of cookie dough with milk
- Roll them in the coarse sugar
- Cut the log into 1/4 inch thick slices
- Place them on parchment-lined cookie sheets
- Bake for 12 minutes or until light golden brown
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 42 servings | |
| Calories 58 | |
| Calories from Fat 20 | 34% |
| Total Fat 2.3g | 3% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 16mg | 1% |
| Potassium 10mg | 0% |
| Total Carbs 8.78g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.66g | 2% |
| Protein 0.61g | 1% |
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