Wednesday, April 21, 2010

Glazed Lemon Cookies

Mike is a big lemon lover, so I made these for our housewarming.  They aren't too sweet and have a subtle lemon flavor with a crispy texture (unlike the brownie recipe listed above, these went FAST).


-2 cups all-purpose flour (spooned and leveled)
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 Tbsp finely grated lemon zest, plus 2 Tbsp fresh lemon juice (I used bottled)
-1/2 cup (1 stick) unsalted butter, room temp
-1 cup granulated sugar
-1 large egg
-1 teaspoon pure vanilla extract

(Lemon Glaze:)
-2 cups confectioner's sugar
-2 Tbsp finely grated lemon zest
-1/3 cup fresh lemon juice (again, I was lazy and used bottled)

1/ Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, salt and lemon zest.  In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.  Add egg, vanilla, and lemon juice and beat until combined.  With mixer on low, beat in flour mixture.

2/ Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets.  

Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through.  Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

3/ While cookies are cooling make the Lemon Glaze: 
In a medium bowl, whisk together 2 cups confectioner's sugar, 2 Tbsp finely grated lemon zest and 1/3 cup lemon juice until smooth.

4/ Spread cookies with Lemon Glaze and let set, about 1 hour.  

(The lemon glaze is runny.  I'd recommend putting it in the fridge for a bit before spreading and laying down some parchment paper for the cookies to set on).

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