Lemon Poppy Seed Cookies - NuWave Pro Plus Manual And Cookbok

Lemon Poppy Seed Cookies

Yield: 12 cookies
Cookie Ingredients:
2 cups sifted flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter
½ cup confectioners' sugar
Glaze Ingredients:
1 cup confectioners' sugar
¼ cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon poppy seeds
Cookie Directions:
1. Combine flour, baking powder,
and salt in bowl; set aside.
2. In separate bowl, cream butter
until soft.
3. Add sugar gradually and cream
together.
4. Add dry ingredients to butter
mixture and mix thoroughly.
5. Roll dough into 1-inch balls and
refrigerate for 20 minutes.
6. Place dough on 1-inch rack.
7. Working in batches, bake at
350°F for 10-12 minutes.
8. Transfer cookies to cooling rack
and repeat baking process with
remaining dough.
Glaze Directions:
1. Whisk together confectioners'
sugar, cream and lemon juice
until combined and smooth.
2. Stir in poppy seeds.
3. Once cookies have cooled, dip
top of cookies in glaze or drizzle
over top.
4. Let glaze set for about 15
minutes before serving.
136
Pastel Cookies
Yield: 24 cookies
¾ cup butter
½ cup sugar
2 eggs
1 teaspoon vanilla
2½ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 (3-ounce) box gelatin
Granulated sugar for rolling
Directions:
1. Cream butter, sugar and add eggs
and vanilla in mixing bowl until well
blended and fluffy; set aside.
2. In separate bowl, combine flour,
baking powder, gelatin and salt.
3. Gradually add flour mixture
to butter mixture and mix until
combined.
4. Roll dough into 1-inch balls and roll
in sugar.
5. Place dough balls 2 inches apart in
liner pan.
6. Press drinking glass onto cookies
to flatten.
7. Place Extender Ring on base tray.
8. Bake at 300°F for 8-10 minutes,
or until cookies lightly brown
around edges.
9. Promptly open dome and let
cookies sit for 1 minute before
transferring to cooling rack.
Tip: You can use any flavor gelatin in
the cookies. Use your favorite!
Tip: Press glass into bowl of sugar
before flattening each cookie.
Cherry Tea Cookies
Yield: 24 cookies
Cookie Ingredients:
1½ cups flour
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
24 maraschino cherries, stems
remove and drained (reserve
liquid for glaze)
Glaze Ingredients:
1¼ cups powdered sugar, divided
1 tablespoon butter, melted
2 tablespoons maraschino
cherry juice
Cookie Directions:
1. In small bowl, combine flour and
salt; set aside.
2. In separate bowl, mix together
butter and sugar until light and
fluffy.
3. Gradually add milk and vanilla.
4. Add flour mixture to butter mixture
in small increments.
5. Roll dough into log and cut into
24 equal parts.
6. Roll each portion into ball and
press thumbprint in center.
7. Place 1 maraschino cherry in
thumbprint and roll to completely
cover cherry.
8. Place cookies 1 inch apart around
perimeter of liner pan.
9. Add Extender Ring to base tray.
10. Bake at 300°F for 18-20 minutes.
11. Promptly open dome and allow
cookies to cool slightly before
removing from liner pan.
12. Transfer to cooling rack and allow
cookies to cool completely before
dipping in glaze.
Glaze Directions:
1. In small bowl, beat together 1 cup
powdered sugar, butter and cherry
juice until smooth.
2. Dip tops of cookies in glaze and
place back on cooling rack.
3. Once glaze is set, dust cookies
with remaining powdered sugar.
Tip: You can place the glaze in a
piping bag to drizzle on top.
Tip: Add more maraschino cherry juice
to the glaze, if desired, to thin it out.
137