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Cookies, Thimble Recipe

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This recipe for Cookies, Thimble, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pierre LaMontagne


2 sticks cool unsalted butter
1/2 cup sugar
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
colored sugars of your choice

Cut the butter into pieces.
Cream the butter and sugar in the bowl of a mixer fitted with a paddle attachment (or use a hand mixer) until smooth. With the mixer at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth.
Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
When you're ready to bake, heat the oven to 350 degrees.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer them to cookie sheets. Re-roll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep re-rolling them).
Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs.
Bake them until they're light golden brown, 8 to 10 minutes.
Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.

Personal Notes:
Personal Notes:
From foodtv.com's '12 Days Of Christmas' cookies.
Dress up these crisp butter-lemon cookies with different colored sugars. Red, green, silver, and orange are festive choices.




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