Glitter Ball Cookies Recipes
GLITTER BALLS
My sister, Danielle Hazen, was just learning to cook at the time my mom and I threw a cookie swap. She found a recipe very similar to this online and my mom helped her tweak it to make it her own. Here is the recipe as it was given to me. If it matches someone else's it is unintentional. Thanks.
Provided by Jennifer Jones
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar on high speed until light and fluffy. About 5 minutes.
- 3. Add eggs, vanilla, and salt. Mix on medium speed until combined.
- 4. With mixer on low, add flour in two batches, mixing until just incorporated.
- 5. Divide dough into 4 equal portions. Place each on a piece of plastic wrap, flatten into disks. Wrap and refrigerate until firm.
- 6. Roll into walnut sized balls. Cut each ball in half placing cut side down on lightly greased baking sheet. Bake until lightly browned.
- 7. Make the filling with the remaining ingredients, and spread a small amount of this filling onto the flat side of one cookie, and top with the flat side of another cookie.
- 8. Roll these in different colored sugars to decorate.
SPARKLY LEMON COOKIES
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
- In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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