Lemon Sand Tarts
Cut these lemony roll-out cookies into fun shapes and decorate them for gift-giving! The dough can be made ahead and refrigerated or frozen for a fresh batch anytime.
Equipment
- Sifter
- plastic wrap
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper or silicone baking mats
- Wire racks
Ingrediënten
For the cookies:
- 1 cup 224 g nondairy butter
- 1 cup 200 g granulated sugar
- ¼ cup 80 g plain, vanilla, or lemon-flavored soy or other nondairy yogurt
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 cups 375 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the icing:
- 3 cups 360 g powdered sugar
- 3 tablespoons 45 ml soy or other nondairy milk
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- Food coloring optional
Instructies
- In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy.
- Add the yogurt, vanilla extract, and lemon extract, mixing until well combined.
- Sift in the flour, baking powder, and salt.
- Stir until a smooth dough forms.
- Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C, gas mark 4).
- Line three baking sheets with parchment paper or silicone baking mats.
- Roll out the dough on a floured surface to about ¼-inch (6 mm) thickness.
- Cut into desired shapes using cookie cutters.
- Transfer the cutouts to the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Meanwhile, prepare the icing: In a bowl, whisk together the powdered sugar, nondairy milk, lemon extract, vanilla extract, and food coloring (if using) until smooth.
- Apply the icing to the cooled cookies.
- Let them harden completely before packaging or serving.
Notes / Tips / Wine Advice:
Serving Tip:
Decorate the cookies with colored icing or sprinkles for a festive touch.
Wine Advice:
Pair these Lemon Sand Tarts with a Moscato d’Asti for a light, floral complement to the citrus flavors. Alternatively, a Riesling (off-dry) or a Sauternes will balance the tartness with their honeyed sweetness. If you prefer something sparkling, try a Prosecco for a refreshing contrast to the buttery cookie texture.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 5 g | Sugar: 12 g | Salt: 50 g
