Bizcochitos with Lemon Glaze
- Cook Time: 35 - 40 minutes
- Servings: 18 cookies
- Course: Dessert
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Ingredients
- 1 vanilla bean, split
- 1/2 cup sugar
- 1 teaspoon anise seeds
- 1 teaspoon finely shredded lemon peel
- 1 cup butter, softened
- 1 tablespoon lemon juice
- 2-1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons cinnamon sugar
- Lemon Glaze (see below)
Directions
Step 1
Scrape seeds from vanilla bean into a small food processor. Add sugar, anise seeds, and lemon peel; cover and pulse several times to combine.
Step 2
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Step 3
Add sugar mixture and lemon juice.
Step 4
Beat until fluffy, scraping bowl occasionally. Beat in flour and salt until combined.
Step 5
Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.
Step 6
Preheat oven to 275 degrees F.
Step 7
On a lightly floured surface, roll half the dough at a time to 1/2 inch thick. Using a 2- to 2-1/2-inch fluted round cookie cutter, cut out dough.
Step 8
Sprinkle cookies with cinnamon sugar.
Step 9
Place cutouts on Reynolds® Parchment Paper lined cookie sheet.
Step 10
In a medium bowl, combine 2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice and 1/4 teaspoon salt. Beat together with an electric mixer on medium speed until combined.
Step 11
Add more milk, if necessary, to make a spoonable glaze.
Step 12
Bake in the preheated oven for 35 to 40 minutes or until edges are firm to the touch.
Step 13
Cool on cookie sheet 2 minutes. Transfer cookies to a wire rack; let cool.
Step 14
Spoon Lemon Glaze evenly over cookies. Let cookies stand until glaze is set.
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