Lemon Pirouettes Recipes

LEMON-ANISE PIRQUETTES

Steps:

• Position rack in center of oven and preheat to 350°F. Lightly butter large nonstick cookie sheet. Blend first 5 ingredients in processor 1 minute. Using electric mixer, cream butter in medium bowl until light. Gradually beat in sugar mixture, egg whites and vanilla. Add flour and beat until combined.
• Drop 1 teaspoon batter onto prepared cookie sheet. Using back of spoon, spread into 3-inch round. Repeat 5 more times, spacing cookies evenly. Bake until cookies are golden brown on edges, about 5 minutes.
• Immediately run tip of small knife under edge of 1 cookie. Using fingertips, pick up cookie at lifted edge and turn over onto work surface. Working quickly, roll cookie around handle of wooden spoon, pressing cookie against handle as you roll. Slide cookie off handle. Repeat rolling with remaining cookies on sheet, returning sheet briefly to oven if cookies begin to harden.
• Rinse cookie sheet under cold water. Dry with towel. Lightly butter cookie sheet. Repeat making cookies with remaining batter in batches, rinsing, drying and buttering sheet between each batch. Cool cookies. (Can be prepared 2 weeks ahead. Transfer to airtight container; store at room temperature.)

CHEF JOHN'S LEMON BARS

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

LEMON PIROUETTES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

LEMON PIROUETTES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.