 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
For those that love extra lemon! The cookies alone have a light lemon flavor, the icing has a flavor that my family says is a mix between lemon head candies and lemon sherbet. We also make these with oranges or limes, substituting the zest and juice. When I first made these, I had to do a double-take in my reading- It calls for 1/3 cup of juice in the icing. That was not a typo. Ingredients:
2 cups all-purpose flour (spooned and leveled) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon lemon zest, finely grated plus 2 tablespoons fresh lemon juice |
1/2 cup butter, unsalted, room temperature |
1 cup granulated sugar |
1 large egg |
1 teaspoon pure vanilla extract |
2 cups confectioners' sugar |
2 tablespoons lemon zest, finely grated |
1/3 cup fresh lemon juice |
Directions:
1. Ingredients list includes cookies and glaze. THe last three items listed are for the glaze.
2. 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.
3. 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. Spread cookies with Lemon Glaze and let set, about 1 hour.
4. Glaze: In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
|
|