Honestly, I was really impressed by these cookies. The sugar cookie dough was easy to work with, even as it warmed up. I typically have to re-chill some of the dough because my 4 year old works slowly and deliberately with cookie cutters. He took his time and the cutouts still held their shape well during transfer. (I used my offset icing spatula, which helps with some of the squishing and breaking during transfer. Works well, but I'm convinced there is a better way out there.)
I also really liked that they didn't puff too much and distort the cut shape. A serious plus.
The glaze makes this a great cookie for kids to help with. Make several colors and let them paint their own masterpieces.
And then there was the flavor. I'm actually not a huge sugar cookie fan. (No chocolate!!) They're boring. And typically too crispy. These were fantastic. Just a hint of lemon and the perfect chewiness. Enjoy!!
Glazed Lemony Sugar Cookies
From The Pioneer Woman
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, lemon zest, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)
Roll out dough (about 1/4 inch thick) on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:
Egg Yolk Glaze (mix ingredients lightly with a fork)
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring
Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.
Remove cookies from oven, remove cookies to wire rack to cool.
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