lemon butter cookies
For the bridal shower I also made scalloped circle cookies with a cursive "L" on them for the bride-to-be. I used a lemon butter cookie recipe from a "Southern Living" magazine my co-worker reads. She saw these really cute valentine cookies in the magazine (a while ago) and brought the magazine in for me because she immediately thought of me when she saw them. It was really sweet of her...so I just had to try out the recipe and give her some. Now I've saved the recipe and use it when I want to change things up from my usual shortbread cookie recipe. I thought these would be perfect for the bridal shower because they'd go with the lemon cupcakes.
Since the shower colors were green and white, I colored most of the royal icing green and left a little white for the letters and decorative dots. I piped green circles about 1/4" from the edge of the cookie to create a dam for the green base. Once the dams set, I filled it with the green icing. While those were drying I worked on piping the "L" letters. I used the same technique as the spring flower cookies and created a template (trying my best to make a nice cursive "L"), cut out 1.5" squares of wax paper piped the "L" onto them with the template showing through under the wax paper. This helped me make them more uniform. Once the green base and the "L" letters dried, I used a little white icing to place the "L" letters onto each cookie. Then to add that extra decorative touch, I piped little dots around the green base.
I loved the look of these cookies...so simple, yet elegant.
Lemon Butter Cookie Recipe:
1c butter, softened
1 tsp. lemon zest
1c powdered sugar
2c all-purpose flour
1/2 tsp. salt
Preheat oven to 325F. Beat butter and zest until creamy. Gradually add sugar, beat well. Combine flour and salt; gradually add to butter and sugar mixture, beating until blended. Shape dough into a disc. Roll dough to 1/8" thickness on a lightly floured surface. Cut into desired shapes with cookie cutter(s); place 1/2" apart on parchment paper lined cookie sheet. Bake for 12-14 minutes or until edges are lightly golden. Cool on racks and decorate!