Not a contender for Cookie Collection 2005
Makes 4 to 5 dozen small cookies
Pastry chef Ann Amernick brushes these tender cookies with a sweet-tart glaze using a soft-bristled paintbrush. Just one swipe imparts the perfect amount. These are best served the day they are baked.
The cookies are based on the old-fashioned approach to poundcake that calls for a pound of each ingredient. Weighing the ingredients is encouraged but not necessary.
8 ounces (2 sticks) butter, at room temperature
8 ounces (scant 1 1/4 cups) granulated sugar
8 ounces eggs (about 4 large eggs)
1 teaspoon vanilla extract or 1 tablespoon grated lemon zest
8 ounces (scant 1 1/4 cups) flour
1 cup confectioners' sugar
1/3 cup fresh lemon juice (between 1 and 2 large lemons)
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Place a wire rack over newspapers, a brown paper bag, paper towels or wax paper to catch any drips.
In a large bowl using an electric mixer on low speed, beat the butter and sugar for about 4 minutes. The mixture should be light in color and texture but not fluffy.
Add the eggs, 1 at a time, mixing after each addition just until combined. Add the vanilla or lemon zest and mix for about 2 minutes.
Add the flour in 3 additions, scraping the bottom of the bowl with a spatula to ensure the ingredients are completely incorporated the dense dough. Drop teaspoons of the dough onto the baking sheet or fit a pastry bag with a No. 6 or 7 Ateco tip and pipe the dough onto the baking sheet. Bake the cookies for 5 minutes, then rotate the sheet front to back.
Bake for about 5 more minutes, until cookies are lightly golden and just firm to the touch. The cookies will spread out; they should be a little soft, not crisp.
In a bowl, whisk together the confectioners' sugar and lemon juice. The mixture should be smooth and somewhat runny.
These are tasty treats. Made them tonight, after staring at the recipe for sometime. If you like poundcake that isn't wet and greasy or oily, these will totally satisfy. They really are small bite sized poundcakes. The glaze is tasty, but I think what might be fun, is making a 'raspberry' glaze out of jam, as a way to spruce these up with a little different flavor. I went with lemon zest instead of vanilla extract.