Ingredients Jump to Instructions ↓

  1. 5 cups King Arthur's unbleached all-purpose flour

  2. 1 teaspoon baking powder

  3. 1 teaspoon ground cloves

  4. 1 teaspoon fine sea salt

  5. 2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)

  6. 2 cups superfine sugar

  7. 1/2 teaspoon lemon oil (or 1 teaspoon extract)

  8. 1/2 teaspoon orange oil (or 1 teaspoon extract)

  9. finely grated zest of 1 large lemon

  10. finely grated zest of 1 large lime

  11. 2 large eggs, lightly beaten, at cool room temperature

  12. Decoration

  13. sanding sugar or sprinkles

  14. -or- Royal Icing or Buttercream Icing

  15. 1. In a large mixing bowl, sift together the flour, baking powder, cloves, and salt. Whisk thoroughly to distribute the baking powder. Reserve.

  16. 2. Using a stand mixer, such as a  KitchenAid Artisan 5-qt. Stand Mixer , fitted with the paddle attachment, cream the butter, sugar, vanilla extract, lemon oil, lime oil, lemon zest, and lime zest until light and creamy, about 3 minutes,.

  17. 3. Add the eggs, a little at a time, and continue beating until very light and fluffy, scraping the sides of the bowl several times, about 3 minutes.

  18. 4. Add the flour mixture and mix very briefly in short bursts, just until incorporated

  19. 5. Divide the dough into 5 equal portions and flatten each portion to a 1/2-inch thick disk on a sheet of plastic wrap. Seal the plastic wrap around each portion of the dough and refrigerate for at least 2 hours, or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)

  20. 6. On a lightly floured pastry cloth, using a covered rolling pin, roll out the dough to 3/16- to 1/4-inch thickness. Use a little flour to keep the dough from sticking if necessary, but try not to work too much additional flour into the dough.

  21. 7. Cut out shapes with cookie cutters and place cookies on a lightly greased baking sheet. If desired, sprinkle with sanding sugar or sprinkles.

  22. 8. Bake at 375 for 7-10 minutes, until edges are just beginning to lightly brown.

  23. 9. Using a thin, flexible offset spatula, remove cookies from the baking sheet and cool on a wire rack.

  24. 10. After cooling, cookies can be decorated with icing if desired.

  25. Store cookies, layered with rounds of wax paper, in airtight metal cookie containers. (These cookies keep well for weeks in a cool, dry place; they may also be frozen.)

  26. Makes about 8 dozen small to medium cookies.

  27. Royal Icing

  28. 1 teaspoon at a time; a little usually does it

  29. 1/4 cup powdered egg whites (or meringue powder)

  30. 1/4 cup water

  31. 4 cups (1 pound) powdered sugar, sifted

  32. 2 teaspoons vanilla extract

  33. 1/4 teaspoon orange oil (or 1/2 teaspoon orange extract)

  34. 1. Using a stand mixer fitted with the whisk attachment, combine the powdered egg whites and water, and beat slowly for a few minutes to dissolve the powder.

  35. 2. Increase mixer speed to medium and continue mixing until the mixture is frothy.

  36. 3. Add the powdered sugar, cup by cup, and mix until incorporated.

  37. 4. Add the vanilla and orange extracts.

  38. 5. Increase mixer speed to medium-high, and mix until the icing is thick and glossy, about 5 minutes.

  39. 6. Remove the icing to a plastic storage container. Put a damp paper towel directly on top of the icing to keep a crust from forming.

  40. 7. If not using within a couple of hours, cover the bowl with plastic and refrigerate.

  41. 8. When ready to ice your cookies, thin the icing to the desired consistency using 1 teaspoon of water at a time. You may also want to divide the icing between several small bowl and add a different color food coloring to each.

  42. Makes 1 cup icing.

  43. Come Back for More

  44. Here is the LunaCafe Christmas 2008 Twelve Days of Christmas Cookies initial post and game plan with links to the following twelve cookies.

  45. On the 1 st day of Christmas: Lily's Swedish Vanilla Spritz

  46. On the 2 nd day of Christmas: Orange Vanilla Sugar Cookies

  47. On the 3 rd day of Christmas: Decidedly Lemon Teacakes

  48. On the 4 th day of Christmas: Once in a Chocolate-Spice Moon Cookies

  49. On the 5 th day of Christmas: Peppermint Stick Shortbread

  50. On the 6 th day of Christmas: Lemon-Lime Clove Sugar Cookies

  51. On the 7 th day of Christmas: Almond Black Cherry Shortbread

  52. On the 8 th day of Christmas: Green Tea and Rose Spritz

  53. On the 9 th day of Christmas: Almond Butter Poinsettia Cookies

  54. On the 10 th day of Christmas: Lemon Orange Pecan Thumbprints

  55. On the 11 th day of Christmas: Candy Cane Butter Cookies

  56. On the 12 th day of Christmas: Ellen's Swedish Pepparkakor …

  57. Share the Love

  58. Tags: butter cookies , Christmas , Christmas cookies , cookies , holiday , holiday cookies , SMS Bradley , twelve days of Christmas cookies

  59. This entry was posted

  60. 5th,

  61. 2008 at

  62. 35 pm and is filed under Desserts , Recipes .

  63. You can follow any responses to this entry through the RSS 2 feed.

  64. Friday, December 5, 2008 By Susan S. Bradley

  65. One Response to "Lemon-Lime Clove Sugar Cookies"


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