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Crispy St. Nicholas Cookies




Source of Recipe


Internet


Recipe Introduction


Makes about 36 cookies, depending on the size of the cutter used



List of Ingredients




2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons finely grated lemon zest
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil



Recipe



In a bowl, combine the flour, cinnamon, baking powder, and salt; stir well to mix.

In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until light and whitened, about 5 minutes. Beat in the egg and lemon zest and continue beating until smooth and light, another 2 minutes.

Scrape down the bowl and beater with a large rubber spatula and, on low speed, add the flour mixture. Continue mixing until the dough is smooth.

Remove the bowl from the mixer and complete the mixing with a large rubber spatula.

Scrape the dough onto a piece of plastic wrap and press it into a square or rectangle about 1/2 inch thick. Wrap and chill the dough until it is firm, about an hour or two.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

On a floured surface, roll out a third of the dough at a time until it is about 1/8 inch thick. Use a fluted cutter between 2 and 3 inches in diameter, or any kind of decorative cutter you wish. Just be sure to dip it frequently in flour. As they are cut, place the cookies on the prepared pans about an inch apart in all directions. Repeat with the remaining dough. Save, press together, chill, and reroll the scraps to make more cookies.

Bake the cookies about 15 to 20 minutes, or until they first become dull and dry-looking and feel slightly firm when pressed with a fingertip. If you overbake the cookies, they will be very dry. Slide the papers from the pans onto racks.

Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.