Baking makes me happy, and baking zesty lemon wolf cookies for the husband makes me even happier.
Lemon sherbet cookies
250g butter softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour sifted
zest and juice of 2 lemons
2 cups of Icing sugar
Pre-heat oven to 180C, fan 160C or gas mark 4.
Beat the butter and sugar in a large bowl with a wooden spoon until creamy, add the egg yolk, vanilla extract and lemon zest then briefly beat to combine.
Add in the flour and stir until the mixture is well combined, then using your hands press the dough together. Wrap in cling film and chill for 30 minutes.
When cool roll out on a lightly floured surface until about half a centimetre thick and cut out your chosen shapes, and place on baking sheet, (I used a cookie gun for these.)
Bake for 6 minutes if using a cookie gun or 8-10 minutes if using a larger cookie cutter.
To ice, place the sifted icing sugar in a bowl and mix in the lemon juice 1 tbsp at a time until it is smooth and glossy.
When biscuits are cool, dip them into the icing then sprinkle with Sugar Pareils and leave to dry on a rack.