Iced Lemon Tulip Cookies

Iced Lemon Tulip Cookies is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 24 and costs 16 cents per serving. One serving contains 192 calories, 2g of protein, and 3g of fat. This recipe is liked by 49 foodies and cooks. A mixture of salt, egg whites, confectioners sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Serious Eats. Overall, this recipe earns an improvable spoonacular score of 5%. Try Frosted Tulip Cookies, Iced Lemon Cookies, and Iced Lemon Cookies for similar recipes.

Servings: 24

 

Ingredients:

1 1/2 cups (7 1/2 ounces) all purpose flour

1/2 teaspoon baking powder

3 1/2 to 4 cups confectioners sugar

1 egg

3 ounces pasteurized egg whites

1 teaspoon juice a 1 packed tablespoon zest from 1 lemon

1/2 teaspoon salt

1/2 cup (3 1/2 ounces) sugar

Colored sanding sugar

6 tablespoons unsalted butter, at room temperature

Equipment:

stand mixer

whisk

bowl

plastic wrap

baking paper

baking sheet

oven

cookie cutter

wire rack

knife

Cooking instruction summary:

Procedures 1 For The Cookies:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest. Add dry ingredients and mix until just combined. Divide dough in two, wrap each section in plastic wrap, and refrigerate for 30 minutes. 2 Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Flour a clean work surface. Unwrap one of the balls of dough, leaving the other in the fridge until you are ready to use it. Roll it out until 1/4-inch thick, occasionally picking it up and reflouring the board to avoid sticking. Use your cookie cutter to cut out shapes, then transfer them to the prepared baking sheet. Continue until all dough is used. Bake cookies until golden at the edges, 12 to 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling completely. 3 For Decorating: While cookies are cooling, whisk together egg whites and confectioners sugar until smooth. Place colored sanding sugar or sprinkles in a shallow bowl. Use a small knife or brush to cover a cookie with icing, then lightly press cookie, icing side down, onto sprinkles to coat. Repeat with remaining cookies.

 

Step by step:


1. For The Cookies:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.

2. Add dry ingredients and mix until just combined. Divide dough in two, wrap each section in plastic wrap, and refrigerate for 30 minutes.

3. Adjust oven rack to middle and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Flour a clean work surface. Unwrap one of the balls of dough, leaving the other in the fridge until you are ready to use it.

4. Roll it out until 1/4-inch thick, occasionally picking it up and reflouring the board to avoid sticking. Use your cookie cutter to cut out shapes, then transfer them to the prepared baking sheet. Continue until all dough is used.

5. Bake cookies until golden at the edges, 12 to 15 minutes.

6. Let cool 5 minutes then transfer to a wire rack to finish cooling completely.

7. For Decorating: While cookies are cooling, whisk together egg whites and confectioners sugar until smooth.

8. Place colored sanding sugar or sprinkles in a shallow bowl. Use a small knife or brush to cover a cookie with icing, then lightly press cookie, icing side down, onto sprinkles to coat. Repeat with remaining cookies.


Nutrition Information:

Quickview
192k Calories
1g Protein
3g Total Fat
40g Carbs
0% Health Score
Limit These
Calories
192k
10%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
40g
13%

  Sugar
33g
37%

Cholesterol
14mg
5%

Sodium
58mg
3%

Get Enough Of These
Protein
1g
3%

Selenium
4µg
6%

Vitamin B1
0.07mg
5%

Vitamin B2
0.08mg
4%

Folate
17µg
4%

Manganese
0.06mg
3%

Vitamin B3
0.53mg
3%

Iron
0.47mg
3%

Phosphorus
20mg
2%

Vitamin A
97IU
2%

covered percent of daily need
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Food Trivia

When cranberries are ripe, they bounce like a rubber ball.

Food Joke

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