Shamrock Lemon Sugar Cookies

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
  • 2 tablespoons heavy whipping cream
  • 3 1/4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 2 eggs
  • 1/4 cup confectioners’ sugar, for dusting work surface
  • 1/4 cup all-purpose flour, for dusting work surface

Lemon Glaze and Lemon Piping Icing

  • 1 1/4 cups confectioners’ sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons water
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
  • Variety of gel food colors

Directions

Position oven rack in the center of oven and preheat to 350 degrees F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, Vanilla  Extract and Lemon Extract. Beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 1/8-inch thickness. Use a small heart-shaped cookie cutter to make three clovers, cut a stem with a small knife; press the hearts and stem together to make a shamrock. Transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Lemon Glaze and Lemon Piping Icing

In a small bowl, whisk together sugar and meringue powder. Add water and Lemon Extract, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

  • 380 grams all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 230 grams (2 sticks) unsalted butter, softened
  • 230 grams superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
  • 2 tablespoons heavy whipping cream
  • 3 1/4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 2 eggs
  • 25 grams confectioners’ sugar, for dusting work surface
  • 30 grams all-purpose flour, for dusting work surface

Lemon Glaze and Lemon Piping Icing

  • 125 grams confectioners’ sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons water
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
  • Variety of gel food colors

Directions

Position oven rack in the center of oven and preheat to 180 degrees C. Line two large, heavy light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, Vanilla  Extract and Lemon Extract. Beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 0.3-centimeter thickness. Use a small heart shaped cookie cutter to make three clovers, cut a stem with a small knife; press the hearts and stem together to make a shamrock. Transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Lemon Glaze and Lemon Piping Icing

In a small bowl, whisk together sugar and meringue powder. Add water and Lemon Extract, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

  • 15 minprep

  • 10 mincook

  • 3dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Lemon Extract 4oz

Pure Lemon Extract