Lemon Jumbles (Lemon Ring Cookies)
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Lemon Jumbles (Lemon Ring Cookies)
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Lemon Jumbles (Lemon Ring Cookies) are old fashioned short bread like lemon cookies. It has a citrus lemony taste in every bite. Makes 32 cookies
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Ingredients
- 2-3/4 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter slightly softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon lemon juice fresh
- 1/2 teaspoon almond extract
For the glaze
- 1-1/2 cup powdered sugar
- 1 tablespoon butter very soft
- 2-3 tablespoon lemon juice
- 1 Food Coloring lemon flavor, drop
Instructions
- In large bowl, stir together flour, cream of tartar, baking soda and salt; set aside.
- In another large bowl, with electric mixer on medium speed, beat together butter and sugar until creamy. Add the egg, lemon zest, juice and almond extract until light and fluffy. Stir in flour mixture.
- Gather up dough and shape into ball. Cut it into quarters. Shape each quarter into a flat disk. Score each disk into quarters, then cut into 8 pieces.
- Roll each wedge to form an evenly thick 6-inch-long rope. Bring ends of each rope together and press firmly to create ring.
- Space about 1 1/4 inches apart on baking sheets. Bake cookies, one sheet at a time, in the middle third of oven 9 to 12 minutes, until slightly browned at edges. Reverse sheets front-to-back halfway through baking time. Using spatula, immediately remove cookies to wire racks to cool.
- To make glaze, mix all ingredients in small bowl. Add more lemon juice, if needed, to produce somewhat thin glaze. Put half of the glaze in a small zip back and cut a tiny hole on the corner. Drizzle each cookie with glaze.
- Add a drop of yellow food coloring to the rest of the glaze and mix. Put the yellow glaze into another zip bag, cut a hole, and drizzle over the cookies. Let glaze set, about 1 hour.
- Store the cookies in an airtight container.
Notes
- If you want to make smaller ring cookies, cut into 12 pieces on each quarter of the dough. That will make 4 dozen cookies.This recipe is adapted from all-American cookie book by Nancy Baggett
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