7oz. all purpose flour
¼ cup sugar
5.5 oz. cake flour
1 ¼ Tbsp. baking powder
1/4 tsp. salt
5 oz. cold butter cut into cubes
1/4 cup candied lemon
2 Tbsp. lemon zest
¼ cup + 3 Tbsp. half and half (or light cream)
¾ tsp. lemon juice
¼ cup heavy cream
¼ cup turbinado sugar
Lemon frosting (recipe follows)
Poppy seeds (optional)
Put the flours, sugar, baking powder and salt in mixer with paddle. Mix on low for 30 seconds to combine.
Add the cold butter and mix until the mixture resembles a coarse meal.
Add the candied lemon and zest and mix just to combine.
Mix together the egg, cream and lemon juice. Slowly add to the bowl in 2 additions and mix just until the dough comes together. Do not over mix.
Remove from bowl and place on lightly floured surface and knead several times to ensure that all the dry is incorporated. Roll or press to a thickness of 1” and cut into desired shapes. Scraps may be rerolled 1 time and cut again.
Place on parchment-lined sheet tray about 1 ½” apart and chill over night or freeze for 1 hour. Brush tops with heavy cream and sprinkle with turbinado sugar. Bake in a 375 oven for 15-20 minutes, rotate pan and continue to bake for 10-15 minutes until the bottoms are brown and tops have golden brown spots. Remove from oven and cool on wire rack. Brush with a lemon frosting (if desired), sprinkle with poppy seeds and serve immediately.
1 cup powdered sugar
2 Tbsp. butter
1 Tbsp. lemon juice
¼ cup milk
Place the sugar and butter in bowl with paddle and mix on low until the butter is incorporated. Add lemon juice and slowly add the milk to the desired consistency. The frosting should be just pourable.