Citrus Blossom Cookies

These citrus blossom cookies are so adorable. If you love the flavor of lemon then you will love these. They’re a perfect citrus cookie for the spring!

Citrus Blossom Cookies

Cookie ingredients:

• 1 C unsalted sweet cream butter, softened
• 2/3 C sugar
• 1/2 tsp vanilla extract
• juice of 1/2 fresh lemon
• zest of 1 lemon
• dash of salt
• 2 cups C flour
• 1 cookie sheet fitted with parchment paper
• 1 small ice cream scooper

Lemon icing ingredients:

• 1 cup powder sugar
• juice of 1/2 fresh lemon
• 1 disposable piping bag

Lemon Curd Ingredients:

• 4 Lemons large
• 5 Egg yolks, slightly mixed
• ½ cup Butter
• 1 cup Sugar

Lemon Curd Directions:

1. Zest and juice all the lemons.
2. Add lemon juice, lemon zest, butter, sugar and egg yolks in a saucepan.
3. Cook at medium heat, while constantly whisking until the mixture thickens
4. Pour it in a jar and let it cool down.
5. Once the curd has fully cooled down, store in the refrigerator until ready to use for the cookies.

Cookie Directions:

1. Using the standing mixer, cream the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of 1/2 a lime until creamy.
2. Gradually add in the flour and mix until combined.
3. Cover the mixing bowl with plastic wrap and refrigerate the dough for 1 hour.
4. Preheat oven to 350 degrees.
5. Using the ice cream scooper, scoop out some dough and roll the dough into a ball
6. Place onto the cookie sheet about 2 inches apart
7. Make an indention in the center of each cookie with a small finger – pushing straight down trying not to flatten the dough ball.
8. Filled each ball with a heaping 1/4 teaspoon of lemon curd.
9. Bake for 15 minutes or until the edges are lightly browned.
10. Remove from the oven and allow the cookies to rest on the pan for a minute or two before transferring to a cooling rack.
11. Cool completely before icing.

Icing directions:

1. In a medium bowl, combine the 1 cup powder sugar and the juice of 1/2 lime and whisk until smooth.
2. Add a few tablespoons of powder sugar if your icing is to thin
3. Pour icing into piping bag and pipe on a flower onto the cookies.
4. Enjoy your Citrus Blossom Cookies

Citrus Blossom Cookies

 

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Ingredients

• Cookie ingredients:
• 1 C unsalted sweet cream butter, softened
• ⅔ C sugar
• ½ tsp vanilla extract
• juice of ½ fresh lemon
• zest of 1 lemon
• dash of salt
• 2 cups C flour
• 1 cookie sheet fitted with parchment paper
• 1 small ice cream scooper
• Lemon icing ingredients:
• 1 cup powder sugar
• juice of ½ fresh lemon
• 1 disposable piping bag
• Lemon Curd Ingredients:
• 4 Lemons large
• 5 Egg yolks, slightly mixed
• ½ cup Butter
• 1 cup Sugar

Instructions

1. Lemon Curd Directions:
2. Zest and juice all the lemons.
3. Add lemon juice, lemon zest, butter, sugar and egg yolks in a saucepan.
4. Cook at medium heat, while constantly whisking until the mixture thickens
5. Pour it in a jar and let it cool down.
6. Once the curd has fully cooled down, store in the refrigerator until ready to use for the cookies.
7. Cookie Directions:
8. Using the standing mixer, cream the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of ½ a lime until creamy.
9. Gradually add in the flour and mix until combined.
10. Cover the mixing bowl with plastic wrap and refrigerate the dough for 1 hour.
11. Preheat oven to 350 degrees.
12. Using the ice cream scooper, scoop out some dough and roll the dough into a ball
13. Place onto the cookie sheet about 2 inches apart
14. Make an indention in the center of each cookie with a small finger - pushing straight down trying not to flatten the dough ball.
15. Filled each ball with a heaping ¼ teaspoon of lemon curd.
16. Bake for 15 minutes or until the edges are lightly browned.
17. Remove from the oven and allow the cookies to rest on the pan for a minute or two before transferring to a cooling rack.
18. Cool completely before icing.
19. Icing directions:
20. In a medium bowl, combine the 1 cup powder sugar and the juice of ½ lime and whisk until smooth.
21. Add a few tablespoons of powder sugar if your icing is to thin
22. Pour icing into piping bag and pipe on a flower onto the cookies.
23. Enjoy!

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