As festive frivolities go, you can’t move for cookie swaps around here right now.
So here’s a way to stand out these holidays and look seasonally sassy with this simple Lemon Star Cookie recipe. I’m sure you’ll be reluctant to trade their zesty flavors for the heavily sugared cookies that everyone else will bring… They also look really pretty in a white paper takeout box as a gift.
- 4 ½ oz unsalted butter, cubed and softened
- ½ cup superfine sugar.
- 2 egg yolks
- 2 tsp finely grated lemon zest
- 1 ¼ cup plain flour
- 3/4 cup coarse cornmeal
- Powdered sugar to dust.
Preheat the oven to 315 °. Line a baking pan with parchment paper.
Beat the butter and sugar until creamy. Mix in the egg yolks, lemon zest, flour and cornmeal until they form a ball of soft dough. If the mixture is too dry, add a few drops of water. Roll out on to a lightly floured surface to ½ “ thick.
Cut out the stars from the dough using a 1 ¼ “ star-shaped cutter. Place on the tray and bake for 15-2o minutes, or until lightly golden. Cool on a wire rack and dust with icing sugar.
A top tip is to make the dough in advance and keep in the fridge for up to 5 days or freeze it so that you can have freshly baked cookies when your guests arrive.
Makes about 22.