>Julia Altshuler asked:
>
>I want to make buttery lemon cookies. I started with a recipe from a
>magazine. I can't remember which one, but the recipe seemed fairly
>standard consisting of butter creamed with sugar, egg, vanilla, flour,
>lemon zest. These were refrigerator cookies so the dough was rolled
>into a log and refrigerated overnight. I was pleased with the result as
>far as ease of preparation, texture, butteriness, crumb. They didn't
>have the intense lemon flavor I was hoping for.
>
>I decided to make them again tripling the amount of grated lemon zest.
>I couldn't find the recipe I used the first time (had written it on a
>scrap of paper in the library) so I used the recipe for refrigerator
>cookies in Joy of Cooking tripling the lemon zest. The dough is in the
>refrigerator as we speak.
>
>Question: To get an intense lemon flavor on the cookies, instead of
>pressing them in granulated sugar before baking, might I brush them with
>lemon juice mixed with sugar? I'm thinking the flavor would be right,
>but I'm worried about them burning on top. Or is there some other
>reason not to do this that I haven't thought of? I've got 3 naked
>lemons sitting in my fridge with no zest on them.
>
>--Lia

At some point adding more lemon zest is counter-productive, as too much creates
bitterness, especially since heat destroys the lemon flavor and enhances the
bitterness. For a superior product frost your *minimally* zested butter
cookies cookies with an intense lemon icing.

Guide: http://southernfood.about.com/librar...3/bl30131o.htm


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