Ingredients: |
Ingredients: 2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
2 T. lemon zest, from about 3 medium lemons
1 large egg, at a cool room temperature
Glaze:
1 1/2 cups powdered sugar
2 to 4 tablespoons fresh lemon juice
Additional lemon zest to garnish if desired
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Directions: |
Directions:Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk flour, baking powder, and salt in a small bowl - set aside.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes, scraping down the bowl at least once. Beat in egg until very well combined, about 1 minutes. Scrape down the bowl. On low speed, add the flour mixture and blend until just incorporated. Dough will be slightly dry.
Using a medium spring-loaded cookie scoop, drop 1 1/2 T. sized balls of cookie dough unto prepared baking sheets, spacing 2 inches apart. Roll each ball with your palms, then using your palm, gently flatten dough to about 1/3 inch thick.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown at the edges. Cool cookies on baking sheet for 5 minutes and transfer to cooling racks. Cool completely.
Glaze:
In a medium bowl, whisk together powdered sugar and lemon juice, a tablespoon at a time until a very thick but pourable glaze forms. Spoon each cookie with the lemon glaze. Garnish with extra lemon zest, if desired. Let cookies sit until icing has set, at least 30 minutes. Cookies can be stored at room temperature in an airtight container for up to 3 days. |
Personal
Notes: |
Personal
Notes: You can substitute limes or oranges if desired.
Bars:
Line an 8x8 inch light-colored square metal pan with parchment paper. Press dough evenly into the pan and bake for 23-25 minutes, or until the edges are lightly golden brown and the center is no longer wet. Cool in pan for 10 minutes before removing from pan to wire rack to cool completely. Once cooled, use a spatula to evenly coat the cookie bars with a thick glaze, garnish with extra lemon zest. Let set for 30 minutes before slicing into bars.
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This recipe for Glazed Lemon Cookies is from