I have been having a lot of fun the last few months making cookies with tinted cookie dough. I've made strawberries, apples, crayons, and now...
They've all been made with my favorite sugar cookie recipe, but to these lemon cookies I added lemon extract and the zest from one whole lemon. Oh, so lemony and delicious!
I was pretty pleased with how they turned out:) The color and the shape (though the backside was flat, the front protruded) ended up looking very much like the real deal. Tinting the dough is sometimes a nice alternative; It's easier, and cuts down on the sugar when the icing is omitted. Next time, maybe I'll try some lime cookies. Of course, the possibilities are endless!
1. Mix up a batch of sugar cookie dough* in a stand mixer and add food coloring to the dough during the mixing. (I used AmeriColor "lemon yellow" of course:))
*substitute lemon extract for the vanilla, and add the zest of one lemon.
2. Place the dough in the refrigerator to chill (it aids in shaping the cookies).
3. Using a generous ball of dough (my baked cookies ended up about 2.5-in. x 2-in.) try to shape the dough into a lemon shape by tapering the ends.
4. Place on baking sheet and put in the freezer for about 15 minutes, to help hold the shape.
5. Bake at 350 degrees for 13-15 minutes, until cookie is set, but not brown. You don't want brown lemons! :)