Posted by on April 26, 2016

This cookie makes a nice change from all of the heavy chocolate, mint, and caramel that people bring out during the holidays. The lemon flavor is very refreshing, and the icing adds a nice tangyness to the cookie, keeping it from becoming overly sweet. These are slice and bake cookies, which makes them incredibly quick and easy to make last minute.

 

 

Iced Lemon Cookies

Adapted from Authentic Suburban Gourmet


2 1/2 C. all-purpose flour
1/2 t. salt
1 C. (2 sticks) butter, room temperature
3/4 C.sugar

Juice of half a lemon
3 T finely grated lemon zest
1 t. vanilla extract
4 large egg yolks

1 1/4 C. powdered sugar
3 T (or more) fresh lemon juice


Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, juice,  and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour and salt and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10″-long log about 1 3/4″ in diameter. Wrap in plastic and chill until firm, about 1 hour or up to 2 days.

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4″-thick rounds. Transfer to prepared sheets, spacing 1″ apart.

Bake until cookies are firm and golden brown around edges, 13 to 15 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log.

You can simply discover lemons, oranges, blackberries/strawberries/and blueberries in my cooler. I utilize the citrus in my cooking and heating, and my children cherish their berries!

I utilize lemon pizzazz (and a sprinkle of lemon juice) in large portions of my dishes, dressings, and sweets.

With such a variety of skilled lemons, I thought it would be amusing to make (my top pick) coated lemon treats and an incredibly wet and delicate lemon bundt cake to impart to our neighbors and educators.

The coated lemon treat formula is one of my top picks, and originates from my cherished and trusted Cooks Illustrated Cookbook.

What makes them so unique is that they’re a blend of a sugar treat and shortbread. They’re delicate, somewhat chewy, rich, and lemony

Blend spread on fast until the point that cushy and include sugar and egg. Keep blending on medium speed and include vanilla and lemon skin. In a different bowl, combine dry fixings until mixed. Blending on low speed, gradually add the flour blend to the creamed spread blend until mixed, scratching the sides of the bowl every so often. Accumulate mixture into a ball and cover with plastic wrap and refrigerate for 60 minutes.


Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Use a piping bag and drizzle icing over cookies. Let stand until icing sets, about 10 minutes.

Posted in: Cookies