In the past five months Carrie and I have had the pleasure of getting to know a great group of people through First on the First. They’re baking and blogging along with us and we keep growing! I always mention that “we” are making these things, but you all have no idea who “we” are. So as I mentioned last month, every now and then I’ll be hosting some of our First on the First bloggers here and introducing them to you. We’ve formed a talented group of people who are always up for a challenge and are so creative in their recipes each month, putting their own unique spin on them.
This month my guest is Donna, author of the blog What The Dog Ate. She’s a wife, mother and teacher who lives in California with her family and of course, her dogs! Thanks so much for being my guest here today, Donna. Happy to have you!
Hello all! Donna here from What the Dog Ate. I’m so excited to guest post for Kate at Food Babbles. I’m a wife, mother, teacher, and keeper of the leash. I teach by day and blog by night. I live in sunny California with my hubby, two kiddos, and two dogs. I created What the Dog Ate in order to catalog all of the wonderful recipes our family enjoys. In the process, I’ve discovered that I’m not alone.
It’s time to make the Wedding Cake Cookie more than just a winter treat. I’ve always loved this cookie for its rich, crumbly, sweetness. A hint of lemon makes it just right for Spring too. Woof!
I can’t take sole credit for this idea. I was at my local Fresh and Easy store when I saw a package of what appeared to be Wedding Cake Cookies. A closer inspection of the package revealed that they were lemon flavored. I knew that if I bought them, I rip them open in the car and get powdered sugar all over my dashboard. So, I decided to just make them at home.
I made these for Easter, so at first I thought I might call them Cotton Tails. Do you think they look like little bunny rabbits, tushes in the air, hopping though a green field? Maybe an army of rabbits in formation?
Lemon Kissed Wedding Cake Cookies (adapted from King Arthur Flour)
For the Cookie
1 cup unsalted butter
1 1/2 cups powdered sugar
1 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract (Next time I would switch out the vanilla extract for an extra hit of lemon extract.)
3/4 cup almond flour, I used Bob’s Red Mill
2 1/2 cups (9.5 ounces) all-purpose flour
For the Coating
2 cups powdered sugar
zest of 1 lemon
- Pre-heat the oven to 325 degrees. Line two cookie sheets each with a Silpat mat.
- Place the butter, 1 1/2 cups powdered sugar, salt, and extracts in the bowl of a standing mixer. Beat until well combined, scraping down the bowl as needed. Add the almond flour and beat until well combined. Beat in the flour until just combined.
- Use a teaspoon size cookie scoop to make the dough into 1-inch balls. Roll between your hands to make smooth balls. I got 48 cookies.
- Bake at 325 for 15-20 minutes, switching and rotating the sheets halfway through. The cookie balls should feel when you gently touch the top.
- Meanwhile, in a shallow bowl, prepare the coating. Use your fingers to combine 2 cups powdered sugar and the lemon zest. I found the lemon zest to clump a little with the powdered sugar. Rubbing the mixture between my fingers seemed to help incorporate the zest throughout.
- Remove the cookies from the oven and transfer them about six at a time to the bowl of powdered lemon sugar. Roll the cookies in the mixture to coat and allow to cool on a wire rack. The powdered sugar will melt into the warm cookies. Re-roll them when they cool. Give them a third roll if you’re so inclined!