Glazed lemon cookies
06-26-2011, 07:22 AM
#1
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Join Date: Jul 2007
Location: western North Carolina
Posts: 756
Glazed Lemon Cookies
3/4 cup (1 1/2 sticks) butter at room temp
3/4 cup sugar
2 large egg yolks
1/2 tsp vanilla
1/4 tsp kosher salt
2 cups all purpose flour
1 cup confectioners' sugar
2 T. fresh lemon juice plus more if necessary
1 tsp grated lemon zest
With an electric mixer, beat butter and sugar until fluffy. Add the egg yolds, vanilla and salt and beat to combine. Gradully add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350. Slice the logs into 3/8 inch thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheeets. 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 med. bowl, whish together the confectioners sugar, lemon juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). dip top of each cookie into the glaze and let set, about 15 minutes.
3/4 cup (1 1/2 sticks) butter at room temp
3/4 cup sugar
2 large egg yolks
1/2 tsp vanilla
1/4 tsp kosher salt
2 cups all purpose flour
1 cup confectioners' sugar
2 T. fresh lemon juice plus more if necessary
1 tsp grated lemon zest
With an electric mixer, beat butter and sugar until fluffy. Add the egg yolds, vanilla and salt and beat to combine. Gradully add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350. Slice the logs into 3/8 inch thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheeets. 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 med. bowl, whish together the confectioners sugar, lemon juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). dip top of each cookie into the glaze and let set, about 15 minutes.
06-26-2011, 10:04 AM
#3
Senior Member
Thread Starter
Join Date: Jul 2007
Location: western North Carolina
Posts: 756
I'm not sure why they say Kosher salt. I imagine that regular salt would work (use less of it...1/8 tsp.) 1 Tablespoon table salt equals 2 Tablespoons of Kosher salt. I happened to have Kosher salt on hand because I make Kettle Corn with it....yummmmy. The recipe turned out great. I took it to the Quilt Guild and there wasn't anything left. If you try regular salt, let me know how it turns out.
Lynn
Lynn
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