Sunday, July 1, 2012

Glazed Lemon Icebox Cookies

This a famous cookie from our fabulous neighbor Jeanne! It is a wonderful travel cookie so its great for presents or mailing! Normally they are not pink, but you know my love for pink!

Glazed lemon icebox cookies
¾ c. (1 ½ sticks) unsalted butter, at room temp
¾ c. granulated sugar
2 ½ - 3 egg yolks
½ tsp vanilla extract
¼ tsp kosher salt
2 c. flour
1 c. powdered sugar
2 Tbsp. lemon juice
1 tsp grated lemon zest (OK to skip)

With electric mixer, beat the butter and the granulated sugar until fluffy. Add the egg yolks, vanilla, and salt; beat to combine. Gradually add the flour, mixing until just incorporated.

Divide the dough in half and shape into 1 ½ -inch diameter logs. Wrap in wax paper and then plastic wrap and refrigerate until firm, about 30 min.
Heat oven to 350*. Slice the logs into 3/8" thick pieces and space them apart on a baking sheet (lined with parchment paper or a silicone baking sheet. Bake until barely golden, 16-20 minutes. Then transfer to cooling racks to cool completely. (Error on the side of less is better, because you only want the bottom to be slightly golden.)

In a small bowl, whisk together the confectioners' sugar, lemon juice, and lemon zest until it forms a thick but pourable glaze, adding more lemon juice if necessary. Dip the top of each cookie into the glaze and let set about 15 min. (I just spooned some glaze on each cookie and then Maria followed me with a knife to smooth it out.) I added some pink food coloring to half the icing because I wanted some to be pink. However, I do think that they look better left alone, white.
To Freeze: Rather than refrigerating the dough, you can wrap up the logs and freeze. To bake, thaw just enough to slice the log and bake like above, using the upper end of the time range.

Recipe courtesy of my fabulous neighbor Jeanne! Thanks for the most amazing cookies always!

No comments:

Post a Comment