Tuesday, April 30, 2013

Glazed Lemon Cookies

I made these cookies for my piano recital last weekend.  My kids, especially my almost seven year old boy, gobbled them up.  They're a new family favorite. 
 

What's not to love about a slightly lemony, almost-like-a-sugar-cookie cookie, topped with a sweet and sour lemony glaze?  Yum!  They're light and perfect for spring-time.

I made them a few years ago and blogged about them, but I need to keep the recipe for my own records.  Here it is...


Glazed Lemon Cookies

Yield:  about 2 dozen
Ingredients
  • 1/2 c. butter
  • 1 c. granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 T. finely grated lemon zest, plus 2 T. fresh lemon juice
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • Lemon Glaze  
  1. Preheat oven to 350. In an electric mixer, beat together butter and granulated sugar until light and fluffy. Add egg, vanilla, and 2 T. fresh lemon juice and beat until combined.
  2. In a seperate bowl, whisk together flour, baking soda, salt and lemon zest. Add to butter mixture.
  3. Drop dough onto two baking sheets. (I use an ice cream scoop for an easy way to make same size cookies.) Bake until edges are golden, about 15 minutes. Let cool completely, then spread with Lemon Glaze and let set, about an hour.
Lemon Glaze:            
Whisk together 2 c. powdered sugar, 2 T. finely grated lemon zest, and 1/3 c. fresh lemon juice until smooth.        
Recipe Source:  Martha Stewart

Photobucket

2 comments:

  1. Is it just a drop cookie or could you roll it and make shaped cookies? They look way yummy!

    ReplyDelete
  2. Hi Heidi, I made them as a drop cookie, but you could probably roll them out too.

    ReplyDelete

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