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Santa's Lemon Berry Popcorn Cookies
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Serves: 72
Santa's Lemon Berry Popcorn Cookies
Ingredients
- 3 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 Tbl. grated lemon zest
- 1 Tbl. lemon juice
- 31/2 cups All purpose flour
- 1/4 tsp. salt
- Strawberry sauce
- 1 cup freeze dried strawberries, crushed into a fine powder
- 1 cup powdered sugar
- 3 tbl. limoncello liquor, may substitute lemon juice
- 3 tbl. eggnog, may substitute milk
- 3 cups kettle corn popcorn, may substitute plain
- 1 cup powdered sugar
- 1 Tbl. limoncello liquor, may substitute lemon juice
- 1 Tbl. eggnog, may substitute milk
- fresh grated lemon zest, for garnish
Instructions
- For cookies:
- Combine butter and sugar in a large mixing bowl. Beat on medium speed with an electric mixer until combined. Add vanilla. In a separate bowl, sift flour and salt. With mixer on low, slowly add flour mixture to butter mixture. Mix until dough starts to stick together. Transfer to a flour dusted surface and form into a disk. Wrap with plastic wrap, then refrigerate for 30 minutes. Roll the dough until about 1/2 inch thick. Cut out circles and place on parchment lined sheet pans. Bake for 15-17 minutes until edges are slightly browned. Cool completely.
- For strawberry topping: In a small bowl combine strawberry powder, powdered sugar, limoncello and eggnog. Stir until smooth and thick. Spread a scant teaspoon onto each cooled cookie. Place one piece of popcorn in the middle of each cookie.
- For lemon drizzle: In a small bowl, combine powdered sugar, limoncello and eggnog. Stir until smooth. drizzle with a small spoon over popcorn. grate lemon over the top and let harden. Serve, or store in a cool dry place until needed.