Lemonade Cookies Or Lemon Ups
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 12 minutes per tray
- 125g/4ozs. butter, softened
- 100g/3.5ozs. caster or superfine sugar
- 1 large egg, room temperature
- A few drops yellow food colouring
- 225g/8ozs. plain all purpose flour
- 2 teaspoons lemon zest
- Pinch salt
For icing drizzle
- 65g/2.3ozs icing or powdered sugar
- 1 teaspoon lemon juice
- 2-3 tablespoons hot water
Step 1 - Line two trays with parchment. Beat the butter and sugar together for 3-4 minutes until pale and fluffy. Whisk the colouring with the egg and then add to the butter mixture and beat until smooth. Add the flour, lemon zest and salt and mix by hand to incorporate. It should not be too sticky, if it is add more flour. Roll out onto parchment and place on tray and place in the fridge for 1 hour.
Step 2 - After 1 hour take out of the fridge and allow to warm up slightly for 5 minutes. Then cut out rounds with a 6cm/2.4 inch cutter. Place cookies back on parchment and refrigerate for 30 minutes. Preheat oven to 180C/350F and bake for 12 minutes or until cooked. Cool on a baking rack.
Step 3 - Sift icing sugar into a bowl and add lemon juice and enough hot water to make a spreadable icing. Spread the icing on the base of the cookies and allow to set with the icing side up.