"These charming sugar cookies shine even on their own with their rich buttery base, tender crumb, bright refreshing citrus notes and a slight chew. Then, when topped with a luxurious buttercream infused with lychee extract, a bit of berry compote or jam, and finally crowned with chopped canned lychees, they undergo a bibbidi-bobbidi-boo moment. The more you bite into this layered and regal cookie, the more you'll feel like royalty."
"When pressing the dough portions, slightly wet the bottom of a glass or measuring cup, then dip into a shallow bowl of sugar to coat the bottom. For a variation you can skip the jam and add the lychees directly to the frosting. Store the cookies in an airtight container at room temperature, each separated by parchment paper, for up to 3 days."
Lychee-frosted sugar cookies use a blend of all-purpose and cake flours with baking soda, cream of tartar, red miso, lemon zest, lychee extract, butter, neutral oil, sugar, and an egg to create a rich, tender, slightly chewy cookie. Pressing dough portions against sugared glass bottoms gives a delicate sugared crust. The frosting blends butter, confectioners' sugar, heavy cream, and lychee extract, optionally tinted pale pink. Cookies can be finished with store-bought strawberry jam and chopped canned lychees or with lychees folded into the frosting. Store in an airtight container at room temperature, separated by parchment, for up to three days.
Read at Boston Herald
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