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Saturday, August 13, 2011
Lemon Pie Cookies with Pink Lemon-aide frosting
2 Sticks Butter, room temperature
1 cup powdered sugar (plus more for sprinkling after baked if desired)
1/2 teaspoon salt
1 Lemon zested and squeezed (need 2 tablespoons of each)
2 cups flour
In the bowl of a stand mixer, beat the butter, powdered sugar and salt until smooth. Add the lemon juice and the zest. On a low speed, add the four, 1/2 cup at a time until just incorporated. Turn the cookie dough out onto a board covered in plastic wrap and roll into a log. Wrap up and put in freezer to firm up. (about an hour)
Preheat the oven to 350
Remove log and cut into thin 1/4 inch discs. Line baking sheet with parchment paper or silicone baking mat and place cookies about 1" apart.
Bake for 18-20 minutes.
Remove to wire rack to cool completely.
In the meantime add 1 cup powdered sugar, 4 ounces of cream cheese and 2-3 (or more to taste) tablespoons of frozen pink lemonaide concentrate. mix well and put into ziplock bag to use as a pastry bag.
When cookies cool, cut corner of bag and put a circle of frosting on one cookie, and top with another.
Makes about a dozen sandwitches. :)