Glazed Lemon Sugar Cookies

Last weekend I went back to Pittsburgh to visit my friends and hang out during CMU Carnival. Obviously that meant I had to bring baked goods. So I went down the gluten free route so everyone could enjoy! They’re a little crumbly, but I think the glaze evens it out nicely. They definitely made a nice “thanks for letting me sleep on your futon for five nights” present!

Glazed Lemon Sugar Cookies from Square Root of Pie

Plus, a couple weeks ago I got this awesome cookie stamp at the Fab.com warehouse sale in Chelsea market for only $2! What a steal! I plan on making lots and lots of “EAT ME” cookies. My only regret is not buying the one that said “HOME MADE” to go with it!!

Glazed Lemon Sugar Cookies from Square Root of Pie

Glazed Lemon Sugar Cookies
Makes about 2 dozen large cookies. Gluten free. Adapted from here.

Ingredients
for the cookies
1 stick butter, room temperature
1/3 C coconut oil
1 1/4 C sugar
1 egg
1 1/2 tsp vanilla
juice of 2 lemons (minus 1 Tbsp for glaze)
zest of 1 lemon
3 1/2 C gluten free flour (I used Trader Joe’s)
for the glaze
1/2 C powdered sugar, sifted
zest of 1 lemon
1 Tbsp lemon juice

Instructions
1.
Preheat oven to 350F.
2. In a large bowl, cream butter, coconut oil, and sugar until blended.
3. Mix in egg, vanilla, juice, and zest.
4. Gradually add in flour, mixing well until dough is formed.
5. With a spoon or cookie scoop, form balls about 1.5 inch diameter and put on an ungreased cookie sheet. Flatten with your hand or a cookie stamp to about .5 inch thick.
6. Bake 15-18 minutes until browned on the edges.
7.  Transfer cookies to a wire rack. While they are cooling, make the glaze by whisking powdered sugar, juice, and zest until smooth.
8. Brush each cookie with a thick layer of glaze and let harden. Enjoy!

Glazed Lemon Sugar Cookies from Square Root of Pie

Matcha Shortbread Cookies

I’ve been wanting to bake something with matcha for quite a while now, so this weekend I walked over to McNulty’s in the West Village to get some teas. They have just about every kind of tea you could ever imagine, all in huge jars so you can open them up and smell the tea inside. It’s tea heaven! I got some jasmine and almond teas for drinking, and matcha green tea for baking.

Matcha Shortbread Cookies from Square Root of PieI also had the awesome opportunity to test out a pair of Google Glass over the weekend, so naturally I took some hands-free photos while I was baking!

Matcha Shortbread Cookies from Square Root of PieIt was a little hard to pay attention to what I was doing but also point my head the right way to get the picture the way I wanted…

Matcha Shortbread Cookies from Square Root of Pie…but I did manage some pretty good action shots!

Matcha Shortbread Cookies from Square Root of Pie

Matcha Shortbread Cookies
Original here. Makes 3-4 dozen small cookies.

Ingredients
for the light green dough
1/2 C flour
1/4 tsp baking powder
3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract
for the dark green dough
1/2 C flour
1/4 tsp baking powder
1 3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract

Instructions
1.
Start with the light green dough. Mix flour, baking powder, matcha, and salt in a medium bowl. Set aside.
2. In a large bowl, cream butter and sugar. Add in almond extract.
3. Gradually mix flour mixture into butter mixture until combined to form a dough. Roll into a ball and set aside.
4. Repeat steps 1-3 for the dark green dough.
5. Divide the dough balls in half so you have four balls, two in each color. Roll out one of each color to about 1/8 inch thick. It helps to roll out the doughs in between two layers of plastic wrap.
6. Put the sheet of light green dough directly on top of the dark green. Roll up into a log carefully but tightly enough to avoid air bubbles. Wrap in plastic wrap, and put into the refrigerator.
7. Repeat steps 5-6 for the other two balls, so you have two logs. Chill for at least one hour. (You can also freeze them if you won’t be baking for a few days.)
8. Preheat oven to 350F. Line a cookie sheet with parchment paper or a silicone mat.
9. Slice off cookies from the log about 1/4 inch thick. Bake for about 10 min. Let cool, and enjoy!

Matcha Shortbread Cookies from Square Root of PieThey’re so cute, aren’t they? The swirl really makes these special, in my opinion. If that’s not really your thing, you can make the dough in all one color and save yourself a few steps. It will be just as delicious, I promise!

Matcha Shortbread Cookies from Square Root of Pie

 

Almond Cookies

Chinese New Year is coming up this Friday! It’s the year of the horse. Some of you might celebrate, some of you might not, but anyone can still enjoy some yummy Chinese cookies this week!

Chinese Almond Cookies from Square Root of Pie

These have a really interesting texture: crisp, flaky, dense, and melt in your mouth all at the same time. But there really isn’t much to them!

Chinese Almond Cookies from Square Root of Pie

Chinese Almond Cookies
Makes 2-3 dozen.

Ingredients
2 C ground almond meal
2 C flour
3/4 C powdered sugar, sifted
dash salt
1 C light oil
1 egg, beaten
red food coloring – optional

Instructions
1.
Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a large bowl, mix together dry ingredients.
3. Slowly add in oil, mixing well until a paste forms. It will be slightly crumbly but you should be able to form it into a ball without it falling apart.
4. Roll into 1 inch balls and place a couple of inches apart on cookie sheet. Slightly flatten.
5. Dip the back of a chopstick in food coloring and press into the center of each cookie.
6. Brush tops with egg.
7. Bake for 15-20 min until golden brown, rotating halfway through. Let cool and enjoy!

Chinese Almond Cookies from Square Root of Pie

 

Happy Chinese New Year! 恭喜发财!