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1
Bring the butter to room-temperature to soften.
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2
Cream with an electric whisk, then whisk in the sugar, egg, and lemon.
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3
To avoid dirtying your kitchen, place the bowl in your sink while you mix.
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4
Sift the cake flour, then mix into the Step 1 mixture.
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5
Using your electric whisk on a low speed setting makes this process easy and quick, but be careful that you don't splatter batter everywhere.
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6
Put the dough into a plastic bag and roll out to a thickness of 7 - 8 mm.
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7
Leave to rest in the fridge for upwards of one hour.
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8
This will make the following Steps easier.
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9
Prepare the wooden sticks and cookie cutters of your choice.
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10
Transfer the dough to a lightly floured surface and cut out the cookies.
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11
Coat the ends of the wooden sticks with egg, then skewer the cookies.
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12
Return the cookies to the freezer once more to harden them, then bake.
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13
The leftover scraps should also first be hardened in the freezer again before being re-rolled and cut into cookies.
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14
Arrange the hardened cookies on trays lined with baking parchment.
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15
Bake for about 20 minutes in an oven preheated to 170C, and cool on a wire rack.
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16
Now for the fun part: decorating!
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17
Please see
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18
A WIP shot of a bouquet of tulip cookies I baked while I was training in the U.S.
