February 13, 2013 by mamie
A few days ago, my mom and I discovered a delicious recipe for cookies for my favorite holiday: Valentine’s Day! With little caraway seeds sprinkled into the dough and a light, lemony glaze (pink, of course), these cookies had the best texture and taste. Each time I took a little bite, flavors exploded into my mouth, and I had to keep picking up more and more cookies to eat. Luckily, it was OK, though, because the cute cookie cutters we used were the perfect size: nice and small.
The night we made the cookies was perfect, too; we felt so cozy as we sipped exotic rooibos tea with vanilla, coconut, and almond flavors as the rain pounded away outside. It felt so good to be in the warm kitchen with all of the lovely, wintery smells of cookies and tea. What a great way to spend an evening in February!
Here is the recipe for the cookies (originally Christmas cookies) from Yankee Magazine:
***This recipe made about 4 dozen cookies with our small cutters.
For the cookies:
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 teaspoon lemon extract
- 3 1/4 cups all-purpose flour, plus more for the counter
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons caraway seeds, plus more for sprinkling
For the glaze:
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
1. Pour sugar into the bowl of a standing mixer (or, if using a hand-held mixer, pour it in a large mixing bowl). Add the eggs and beat until pale and fluffy, about 2 minutes. Add the butter in a slow drizzle, beating as you go. Add the lemon extract and beat to combine.
2. In a medium bowl, whisk together the 3 1/4 cups flour, baking soda, and salt. Add this mixture to the wet ingredients and beat just until evenly combined. Divide the dough into two equal portions, wrap completely in plastic wrap, and refrigerate until chilled, at least 1 hour and up to 2 days.
3. Preheat oven to 350° and set two racks to the middle positions in your oven. Line two cookie (baking) sheets with parchment paper or silicone mats and set aside.
4. Dust the counter with flour and roll out the first portion of dough until it is a bit less than 1/4 inch thick. As you roll, periodically lift the dough off the counter and turn it to keep it from sticking. When the dough reaches the desired thickness, sprinkle it all over with 1 tablespoons of caraway seeds, then gently press them into the dough using the rolling pin.
5. Use cookie cutters to cut the dough into your desired shapes, then arrange them on the prepared baking sheets with space in between. Bake until cookies are golden around the edges, 10 to 12 minutes, rotating the sheets halfway through the baking time. Transfer cookies to wire racks to cool.
6. While the first batch of cookies is baking, repeat steps 4 and 5 with the remaining batch of dough. When all the cookies are done and slightly cooled, make the glaze: Drizzle 3 tablespoons of lemon juice into to the confectioners’ sugar and stir with a fork until the mixture forms a smooth glaze. You want it to have the consistency of honey. Add an additional tablespoon of lemon juice if needed. Set each wire rack over a sheet of wax paper and drizzle each cookie with a teaspoonful of the glaze. Use the back of the spoon to spread the glaze over the cookie. Sprinkle each cookie with just a few additional caraway seeds. The cookies will keep in an airtight container for up to 1 week. They also freeze well.