LEMON ORNAMENTS RECIPES

Steps:

• Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. On low speed, gradually beat in flour. Divide dough into four portions. Shape each into a 1/2-inch-thick disk; wrap separately. Refrigerate 2 hours or until firm. Heat oven to 350 degrees F. You'll need a baking sheet(s) coated with nonstick spray. Place one disk at a time (keep others refrigerated) between two sheets of wax paper that have been sprinkled with flour. Roll out to 1/8 inch thick. Remove top sheet of paper. Cut out desired shapes with floured cookie cutters. Transfer shapes with a floured spatula to prepared baking sheet(s), spacing them 2 inches apart. Chill scraps, then re-roll and cut. Bake 10 to 12 minutes, just until edges are golden. Cool on baking sheet on wire rack 2 minutes, then remove to rack to cool completely. Beat confectioners' sugar and Just Whites (see Note) in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups. Divide some of the icing among smaller bowls, one for each desired color; tint with food colors. Add drops of water to icing just until thin enough to spread. Spread over cookies; let dry several hours. Using thick icing (white or tinted), pipe designs on cookies and decorate with colored dragées. Let dry completely, about 3 hours. Store airtight with wax paper between layers at cool room temperature up to 2 weeks, or freeze (undecorated) up to 3 months. Store decorated cookies at room temperature up to 5 days.

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar and beat until combined. Beat in egg, vanilla bean paste, salt, and lemon zest until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Wrap in plastic wrap and chill 1 to 2 hours or until easy to handle.
• On a lightly floured surface, roll dough to 1/4-inch thickness. Use 2- to 3-inch fluted round cutters to cut shapes from the dough. Use a plastic drinking straw to cut holes near the top of each round for hanging. Transfer rounds to cookie sheets lined with parchment paper. Bake in a 375° oven for 8 to 10 minutes, rotating halfway through baking until set but not browned. Cool on cookie sheets 5 minutes. If needed, use the straw to re-cut hanging holes while still warm. Transfer to wire racks to cool completely.
• For Royal Icing, in a stand mixer fitted with a paddle attachment, combine 4 cups powdered sugar, the water and meringue powder. Beat on low to medium speed 7 to 10 minutes or until stiff and no longer shiny. Tint icing with food coloring. Decorate cookies as desired.*