From The Art of the Cookie: Baking Up Inspiration by the Dozen by Shelly Kaldunski
|2 cups all-purpose flour, plus more for dusting||1 cup granulated sugar|
|1/2 teaspoon baking powder||1 large egg, separated|
|1/4 teaspoon salt||1 tablespoon finely grated lemon zest|
|1/2 cup unsalted butter, at room temperature||2 teaspoon fresh lemon juice|
|1/2 cup vegetable shortening||1 bunch fresh thyme, leaves and tips picked|
In a bowl, whisk together the 2 cups flour, the baking powder, and the salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter, shortening, and granulated sugar until light and fluffy, 2—3 minutes. Add the egg yolk and lemon zest and juice and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat just until incorporated, scraping down the sides of the bowl as needed. Press the dough into a 7-inch (18-cm) disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
Preheat the oven to 325°F (165°C). Line 3 baking sheets with parchment paper. In a small bowl, whisk the egg white with 2 teaspoons water.
On a lightly floured work surface, using a floured rolling pin, roll the dough to about 1⁄4 inch (6 mm) thick. Using a 21⁄2-inch (6-cm) round cookie cutter, cut out as many shapes as possible. Use a metal spatula to transfer the cookies to the prepared sheets, spacing them 1 inch (2.5 cm) apart. Use a 1-inch round cookie cutter to cut a small circle from the center of each shape. Press the dough scraps together, roll out, and cut out additional wreaths. Brush each wreath with the reserved egg white mixture and top with the thyme leaves and sanding sugar.
Bake until the cookies are lightly golden around the edges, 14 - 17 minutes. Let cool on the sheets for 5 minutes. Using the spatula, transfer the cookies to wire racks and let cool, about 30 minutes. Spoon the icing into a paper cone with a 1⁄8-inch (3-mm) round tip (page 15). Pipe dots of icing on each wreath. Let the icing dry completely, about 2 hours.
Store the cookies in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 4 days.
-- Paper cone with a 1⁄8-inch (3-mm) round tip; 21⁄2-inch (6-cm) and 1-inch (2.5-cm) round cookie cutters
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