Lace Lemon Cookies
2 (17.5 oz) boxes sugar cookie mix
¼ cup flour plus more for dusting
2/3 cup butter, softened
3 ounce or about a 1/3 of a cup cream cheese, softened
juice and zest of 1 lemon
cornstarch for dusting
1(24 ounce) package, prepared white rolled fondant (Wilton)
1- 3 ½ inch square fluted cookie cutter
1- 3 ½ inch round fluted cookie cutter
small flower cookie cutters
In a large bowl beat together sugar cookie mix, flour, eggs, butter, cream cheese lemon juice and zest until stiff dough is formed. Remove from bowl and divide into two balls. Wrap in plastic wrap and refrigerate for at least 30 minutes. (At this point dough can be kept in refrigerator for up to 2 days or frozen for 2 months)
Preheat oven to 375 degrees.
On a lightly floured surface with a floured rolling pin, roll dough to 1/3” thickness. Using the square and round cookies cutters dipped in flour, cut out and equal number of each shape and transfer to an ungreased cookie sheet. Bake about 8 minutes or until edges of cookies are golden brown. Remove from oven and cool slightly before transferring to a wire cooling rack to cool completely. Repeat with remaining dough, making sure to cool down baking sheets in between batches.
To decorate: Cut the fondant into four equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes roll out each piece to 1/4” thickness. Using the round and square cutters cut out enough fondant to equal the number or round and square cookies. Using the small flower cutters cut out flower shapes from each fondant cut out. Dampen one side of each fondant cut out with a pastry brush and attach to cooled cookies.
Try with a Lemon Meringue Martini.