Lemon and Violet Tea Cakes
Author: 
 
Makes 24
Ingredients
  • 1 cup butter, room temperature
  • ¾ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated lemon zest (I needed 3 large lemons for this)
  • ¼ teaspoon lemon extract (or ½ teaspoon vanilla)
  • ½ cup coconut, chopped fine
  • 2 cups all-purpose flour
  • GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons water or lemon juice
  • 1 teaspoon meringue powder (optional)
  • 24 fresh violets, stems trimmed off as close to flowers as possible.
Instructions
  1. Heat oven to 300 F. Cover two baking sheets with parchment.
  2. COOKIES: In a large bowl, beat the butter and powdered sugar until creamy.
  3. Add lemon juice, zest, extract, and coconut. Beat well.
  4. Add flour and beat just until combined. (Mixture will look crumbly.)
  5. Use a rounded tablespoon of dough for each cookie (a cookie scoop works well) and roll into balls, taking care to make them smooth and round. Space at least 1 inch apart on prepared baking sheet.
  6. Bake for about 20 minutes, or until the bottoms are golden brown.
  7. GLAZE: In a small bowl, whisk together the powdered sugar, water (or lemon juice) and meringue powder. Mixture should be fairly thin, easily pouring off a spoon.
  8. Dip the top of each cookie in the glaze and allow it to drip before turning it right side up on a piece of parchment. Immediately place a violet on top, pressing down lightly to flatten. Allow cookies to dry for at least 15 minutes, then add a little more water to the small amount of glaze left in the bowl and paint it gently over each flower. Let cookies dry thoroughly before storing.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8135