Streusel topping that is incredibly sweet on top of a mixture of soft apples and cranberries.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Stand Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 36 |
| Yield: | 36 Lemonades |
Ingredients
- 1 cup unsalted butter, cut into thin slices
- ½ cup white sugar
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon vanilla extract
- 2 ¼ cups flour
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Combine cold butter, white sugar, lemon zest, salt, and vanilla in a bowl; slowly stir together until butter has softened somewhat and ingredients come together.
- Add flour to the butter mixture. Flour your hands and, using fingertips, rub mixture together until buttery crumbs form, 1 to 2 minutes. Press mixture into a ball.
- Transfer dough to lightly floured work surface and press into a 1/2-inch- thick disk. Cover with a piece of plastic wrap. Roll dough to 1/4-inch thickness.
- Cut dough with a 2-inch round cutter, rerolling scraps if needed. Arrange cutouts 1 inch apart on the prepared cookie sheets. Use a sharp knife to score 1/4- to 1/2-inch decorative lines around the outer edges of each cookie, cutting toward the center. Use a toothpick or skewer to poke small holes at the end of every other line near the center.
- Bake in the preheated oven until light brown around the edges, 22 to 25 minutes. Transfer to a wire rack to cool completely.
- For glaze, stir together powdered sugar and lemon juice; brush a thin layer over each cookie. Let stand until set, about 30 minutes.
Reviews
i liked it 8 out of 10