Description
Citrus Blossom Cookies are delicate, buttery cookies infused with the fresh zest and juice of lemons for a bright, tangy flavor. The recipe features a soft dough made from sweet cream butter, sugar, and flour, complemented by a lemon glaze that enhances the citrus notes. These cookies are perfect for a refreshing treat with tea or coffee.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted sweet cream butter, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- Juice of 1/2 fresh lemon
- Zest of 1 lemon
- Dash of salt
- 2 cups all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- Juice of 1/2 fresh lemon
Lemon Filling
- 4 large lemons (for juice and zest)
- 5 egg yolks, slightly mixed
- 1/2 cup butter
- 1 cup sugar
Instructions
- Prepare the lemon filling: In a saucepan, combine the juice and zest of 4 large lemons, 5 slightly mixed egg yolks, 1/2 cup butter, and 1 cup sugar. Cook over medium heat, stirring constantly until the mixture thickens into a smooth lemon curd. Remove from heat and let it cool completely.
- Make the cookie dough: In a mixing bowl, cream together 1 cup softened unsalted butter and 2/3 cup sugar until light and fluffy. Add 1/2 teaspoon vanilla extract, juice of 1/2 lemon, lemon zest, and a dash of salt, mixing well. Gradually fold in 2 cups flour until the dough comes together.
- Chill and shape the dough: Wrap the dough in plastic wrap and refrigerate for about 30-45 minutes to firm up. Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Cut into desired shapes and place on baking sheets lined with parchment paper.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from oven and allow to cool completely on wire racks.
- Prepare the lemon glaze: Mix 1 cup powdered sugar with the juice of 1/2 lemon until smooth and pourable. Adjust consistency by adding more sugar or lemon juice if needed.
- Glaze the cookies: Once the cookies have cooled, brush or drizzle the lemon glaze over the tops. Allow the glaze to set before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Do not overbake the cookies; they should remain slightly soft in the center for the best texture.
- The lemon filling can be made ahead and refrigerated for up to a week.
- For an extra citrus punch, add additional lemon zest to the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
