Sunday sweets – Citrus Cookies

Posted on: December 20th, 2009 by admin No Comments

The best thing about baking cookies, is they don’t take long.  Last week we were in chilly Canada where baking was ideal, this week it’s toasty Australia, so the faster they are baked, the better.  Seeing as this is our Christmas season of cookies AND we love all treats citrus AND in any weather baking is the best option, we couldn’t make them fast enough. Lemony, creamy, deliciousness.




2 c plain flour (all purpose)
1/4 tsp baking powder
1/4 tsp salt
200 g (7 oz) unsalted butter, softened
1 c sugar
1 large egg yolk
2 tsp finely grated lemon zest
2 tsp finely grated orange (or grapefruit) zest

Preheat the oven to 180ºC (350ºF) Grease a baking tray.

Whisk together the flour, baking powder and salt in a bowl.

In another bowl beat the butter and sugar. Add egg and zest and beat until combined. Add the flour mixture slowly and don’t over-mix. Scrape dough onto a work surface and gather it up into a disk. Wrap the disc in plastic warp and refrigerate for at least an hour, until firm (up to 3 days).

Place the chilled dough on a lightly floured work surface and sprinkle lightly with flour. Roll the dough out to a thickness of about 1/2 cm (1/8 in). Using any kind of cookie cutter (we used a 4 cm (1.5 in) round one), cut out as many cookies possible from the dough.

Bake for 9-11 minutes or until lightly browned on the bottom (not the top). Transfer the cookies to wire racks and cool completely.

You don’t have to make the filling for these cookies – they are wonderful individually.

Citrus filling
1/4 c orange (or grapefruit) juice
1 Tbsp lemon juice
6 Tbsp unsalted butter, softened
1 1/2 c powdered sugar
1 Tbsp heavy cream
pinch of salt

In a small saucepan, bring the orange and lemon juices to a boil over high heat and keep boiling for 3 to 5 minutes, or until reduced to about a tablespoon. Let cool completely.

In a bowl beat the butter, powdered sugar, cream, salt and cooled citrus juices until smooth.

Spread a little teaspoon of the filling onto the bottom of one of the cookies and top with another cookie. Repeat with the remaining cookies and filing. Serve at room temperature or chilled.

Recipe given to us by our good friend and baker – Emma.

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