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Feeding the kids: Lemon shortbread ice cream cone cookies
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun dessert cookie. I found the recipe on CookieThing.com. The Cookie Thing is a baking tool made with solid maple that helps you roll out all sorts of dough to the exact thickness you need. The wooden roller is specific in design of size and comes with four variations of measuring boards.
Lemon Shortbread Ice Cream Cone Cookies
- 6 cups all-purpose flour
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 3 cups butter
- 2 cups confectioner’s or powdered sugar
- 2 tablespoons grated lemon zest (this will take about 2 large lemons)
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
Lemon icing ingredients
- 3 cups confectioner’s or powdered sugar
- 3-5 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
1. Using a stand mixer, mix together butter, sugar, lemon zest, and lemon and almond extracts with setting on medium high. This takes about 5 minutes and you want the butter to be light and fluffy and it will be lighter in color after being mixed adequately.
2. Add the dry ingredients that have been well mixed before adding to butter mixture. Mix until well incorporated.
3. Roll out your dough. After cutting out with the ice cream cone cookie cutter, use toothpick to make the round indentations in the dough. Then with a spatula, make the line impressions on the cone. Chill these for about 15 to 20 minutes before baking.
4. Bake at 325 degrees for about 12 to 15 minutes. Check after 10 minutes, turn your sheet around and bake until slightly brown on edges.
5. Mix the icing ingredients together until the consistency is a little thick. Dip the ends of the cookies in the icing, and then take a knife and scrape underneath. While holding the cookie, add sprinkles by dropping them on top of the icing. Place the cookie on a piece of wax paper to set and dry.