Lemon-Butter Cookie Dough

Name: Lemon-Butter Cookie Dough
Yield: 3 pounds 12 ounces (1 kg 750 g)
Ingredients: 1 teaspoon (5 ml) vanilla extract; 1 pound 12 ounces (795 g) bread flour; Grated zest of 1 lemon; 3 eggs; 14 ounces (400 g) unsalted butter, at room temperature; 14 ounces (400 g) powdered sugar

Preparation info

3 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

14 ounces (400 g) powdered sugar
14 ounces (400

December
Winter
Vegetarian
Cookies

Method

Mix the powdered sugar and butter well, but do not cream. Add the eggs, lemon zest, and vanilla.
Incorporate the flour and mix just until combined. It is important not to overmix this dough because the additional air would make the cookies puff and change shape during baking. Refrigerate the dough, if necessary, to make it easier to handle.