Ingredients
2 1/2 cups cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
Zest of 1 large lemon (1 Tbsp)
1 large egg
1 large egg white
1 tsp lemon extract
1 tsp vanilla extract
Lemon Frosting
1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 tsp lemon extract
2 1/2 - 3 Tbsp fresh lemon juice
yellow food coloring or yellow sprinkles, optional
Directions
In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
2 1/2 cups cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
Zest of 1 large lemon (1 Tbsp)
1 large egg
1 large egg white
1 tsp lemon extract
1 tsp vanilla extract
Lemon Frosting
1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 tsp lemon extract
2 1/2 - 3 Tbsp fresh lemon juice
yellow food coloring or yellow sprinkles, optional
Directions
In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
Transfer flattened dough to a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
lined cookie sheet
(fitting 6 cookies per cookie sheet) and repeat process with remaining dough.
Bake in preheated oven 9 - 11 minutes.
Allow to cool 5 minutes
on baking sheet before transferring to a wire rack to cool. Cool completely
then frost with Lemon Frosting.
For the lemon frosting:
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.
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