I've had this recipe in my book for a long time, it's ripped from a magazine but I don't know which one! They are simple to make and super good, reminds me of a shortbread cookie in texture but the tart lemon glaze is what makes them so delish.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners' sugar
2 Tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest
-With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
-Divid the dough in half and shape into 1 1/3"-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
-Heat oven to 350'. Slice the logs into 3/8" thick pieces and space them 1 1/2" apart on parchment-lined baking sheets. Bake until lightly golden, 16-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
-In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
makes 48 cookies. To freeze: instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
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| I'm a bit of a perfectionist so when slicing dough in 3/8" thick pieces I set out a ruler or tape measure to make sure I make them even... you can just eyeball this for sure! |
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| dip the tops of the cookies straight into the glaze |
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