We were overwhelmed by your response to our 2nd Annual CityLine.ca Holiday Cookie Swap. Hundreds of you wrote in with your tastiest cookie and square recipes, and when we tallied the numbers we received more than 1,200 recipes!
Congratulations to our 2010 winner, Janeen O., from North Vancouver, B.C. (pictured), who submitted Iced Meyer Lemon Cookies. The recipe is reprinted below. Janeen is the lucky recipient of an LG double oven range, valued at $2,200CDN.
We'll be posting your recipes all month long, and we've included a selection of them in a cookie book for your downloading pleasure! You can download the 2010 CityLine.ca Holiday Cookie Book here.
Iced Meyer Lemon Cookies
Ingredients:
Dough
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 tablespoons finely grated Meyer lemon rind (3 lemons)
Icing
2 tablespoons Meyer lemon juice
1 tablespoon finely grated Meyer lemon rind (2 lemons)
1 cup powdered sugar
Method:
Mix butter on high speed until fluffy, then add the sugar and egg. Continue mixing on medium speed adding vanilla extract and 1 1/2 tablespoons lemon rind. In a separate bowl, sift together the dry ingredients. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Gather dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the powdered sugar, then slowly add the lemon juice. You want the icing to be thick enough to form stripes, but runny enough to drizzle out of a baggie (leave it on the thicker side if you're unsure - you can always add more lemon juice or water).
Preheat the oven to 375 degrees at some point before the dough is done chilling. Remove the dough from the refrigerator, and using a mini ice-cream scoop, scoop the dough balls onto an ungreased cookie sheet. Flatten the cookies with a glass or measuring cup, coating the bottom of the glass or cup with sugar between flattening. The flatter the cookie, the crispier they will be.
Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and transfer to racks to cool completely. When ready to frost, pour the icing mixture into a plastic baggie. Snip the corner off of the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.
Janeen O.
North Vancouver, BC
