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Thimble Cookies




Source of Recipe


foodtv.com






List of Ingredients



• 2 sticks cool unsalted butter, cut into pieces
  
• 1/2 cup sugar
  
• 2 egg yolks
  
• 1/2 tsp pure vanilla extract
  
• 1/4 tsp freshly grated lemon zest
  
• 1 tsp freshly squeezed lemon juice
  
• 1/2 tsp baking powder
  
• 2 1/4 cups all-purpose flour
  
• colored sugars of your choice
  






Instructions



1. Cream the butter and sugar in a mixer fitted with a paddle attachement until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
   
2. When you're ready to bake, preheat the oven to 350 degrees.
   
3. On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4" thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will get tough if you keep rerolling them).
   
4. Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
   
5. Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
   






Final Comments


Yield: 120 to 150 cookies