Butter, sugar, flour, egg, and a fresh lemon along with powdered sugar for the glaze. Glazed Lemon Braid Cookies are easy to put together with ingredients I’m sure you have in your pantry. The best part? The smooth, creamy lemon glaze! Who knew two ingredients – powdered sugar and lemon juice – could be so fabulous mixed together and simply brushed over a delicious little braided cookie? These amazing lemon cookies are a little chewy, but a little crunchy around the edges. Some of the favorites that I’ve posted previous are Cinnamon Oatmeal Biscotti, Dreamy Krispie Toffee Squares, and Lemon Blueberry Crumble Bars. Whichever recipe I choose from this book has an outstanding result. There aren’t any photos in this cookbook, but it doesn’t matter. This is the tenth recipe I’ve tried from this baking cookbook. Drizzle glaze over braid and let set before serving.It’s beginning to look a lot like Spring and Glazed Lemon Braid Cookies make the warmer days a little brighter!Īnother winner recipe from Esther Brody’s 500 Best Cookies, Bars & Squares. For the glaze, whisk together powdered sugar, salt, melted butter, Meyer lemon zest, and juice in a small bowl. Let cool on a wire rack for 15 minutes before glazing. Bake braid until golden, about 25 minutes. Bring to room temperature before baking). ( Prepare ahead: After braid rests, cover and refrigerate overnight. Cover braid loosely with plastic and let rise 25 minutes. When all the strips are folded over filling, fold up the bottom border and press to seal. Work from top to bottom and fold strips over filling, alternating strips diagonally (begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on). Remove the four corner strips and fold top border down over filling.Use a sharp knife or kitchen shears to cut 15 1-inch strips on both sides of dough (be careful not to cut parchment paper). Spread Meyer lemon curd over the cream cheese filling. Use an offset spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch border on each side and a 1-inch border at the top and bottom. Gently punch down dough and roll out into a 12 x 15-inch rectangle on prepared baking sheet. Line a large rimmed baking sheet with parchment paper and dust lightly with flour. Combine cream cheese, sugar, salt, Meyer lemon juice, and vanilla in a food processor and process until smooth. While the dough rises, prepare the filling.If indentations remain, dough has risen enough. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. Let the dough rise in a warm place until doubled in size, about 50 to 60 minutes.
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