And I shall call you an appropriate, holiday-themed name…a Sparkling Lemon Snowball! This is another Gourmet “Favourite Cookie”, although I did make several alterations to the recipe. I wish that these were frozen and you could hang them around the room, because they really are beautiful and sparkly in reality.
In other news, I am readying myself for some intense holiday baking (my FAVOURITE activity of the year)! Unlike years past, I have decided to rid myself of the cookies by feeding them to other people, rather than simply consuming them all myself. Anyway, I am extremely excited for that, too.
Sparkling Lemon Snowballs
1 1/3 c all-purpose flour
2/3 c cornstarch
1/4 tsp salt
2 sticks (1 c) unsalted butter, at room temperature
1/2 c confectioners sugar
1 tbs grated lemon zest
1 tsp vanilla
Food colouring
Sanding sugars
For filling:
1 c confectioners sugar
1 tbs grated lemon zest
1 tbs fresh lemon juice
2 tbs light corn syrup
1/4 c butter-flavoured vegetable shortening
1. Preheat oven to 350oF with rack in middle. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cornstarch, and salt.
2. Beat together butter and confectioners sugar until pale and fluffy, then add in lemon zest and vanilla. Gradually mix in flour mixture just until a soft dough forms.
3. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and roll in sugar to coat, then transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
4. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
5. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Spread about 1/2 tsp on half of the cookies. Sandwich with remaining cookies, pressing gently.
Makes about 30 cookies
