Tuesday, February 14, 2012

Happy Valentine's Day!

I don't have a Valentiney cat post for today, but I do have a recipe for festive cutout cookies. Happy Valentine's Day, friends!

Meyer Lemon Cut-Out Sugar Cookies
Adapted from Recipe Girl
Yield: 3 to 4 dozen cut-out cookies


2 cups unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
4 tablespoons milk (use whole or 2%)
3 teaspoons vanilla extract
3 tablespoons Meyer lemon juice, freshly squeezed
zest from 2 and a half medium Meyer lemons
6 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder


1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. Combine butter and sugar. Beat until smooth but not fluffy.

3. In a small bowl mix eggs, cream, vanilla extract, lemon juice and lemon zest. Add this mixture all at once to the butter and sugar. Mix just until combined. The mixture will appear 'curdled.'

4. In another small bowl, whisk the flour, salt and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Mix to form dough. This dough does not need to be chilled before rolling!

5. Flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin- roll the dough. Add flour as needed, if dough appears sticky. Cut into desired shapes. The dough scraps can be re-rolled and cut several times.

6. Bake about 10 minutes, or until edges turn golden brown. Cool on a wire rack.

Icing recipe follows. You can also make sandwich cookies with lemon curd (recipe below), which is extra delicious!



2 large egg whites
2 teaspoons fresh lemon juice (regular or Meyer)
3 cups powdered sugar


In mixing bowl, beat egg whites with lemon juice. Add powdered sugar and beat until smooth. Tint with food coloring if desired. The icing needs to be used right away or transferred to airtight container because it hardens when exposed to air. For thicker icing for piping or writing, add additional powdered sugar.

Meyer Lemon Curd


1.5 ounces (3 tablespoons) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 large egg yolk
1/3 cup fresh Meyer lemon juice
1/2 teaspoon grated Meyer lemon zest


Beat the butter with the sugar until it’s light and fluffy. Slowly beat in the egg and yolk. Beat for 1 minute more, then stir in the lemon juice. The mixture will look curdled. Do not panic.

Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag your finger through it. If you want to go by temperature, you’re looking for 170 F.

Remove from the heat and stir in the lemon zest. Press plastic wrap on surface to prevent a skin from forming and chill in the refrigerator.


Cat said...

Those cookies look great!!! Happy Valentine's Day :-)

Layla ( Cat Wisdom 101) said...

Delish! Happy purry V'day with lots of love from Merlin, Odin, Gris Gris, Domino and mom, Layla.

Repositório said...

Nhom nhom!
Happy Valentine´s Day!

Simba said...

We hope you all are having a wonderful Valentine's Day!

meowmeowmans said...

Thanks for the nommy recipe. And Happy Valentine's Day to you, Scarlett and Melly! :)

Sparkle said...

You... you mean that's ICING on those cookies? I was kind of hoping it was salmon cream!

Mark's Mews (Ayla, Iza, and Marley) said...

Happy Valentine’s Day, Scarlett and Melly!

Becky~ said...

Yummy cookies.I love anything with lemon.Happy Valentines Day!meow hugs Scarlett and Melly.

BeadedTail said...

Sounds yummy! Happy Valentines Day to all of you!

Stacy Hurt said...

LEMON!!!! My favorite!
Happy Valentines Day!

That Woman

ABBY said...

Those sound really good!

Happy Valentine Day

The Island Cats said...

Happy Valentine's Day!