Lemon Glaze Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200 grams total (same as 1 1/2 cups plus 2 extra tablespoons) of all-purpose flour
02 -
3 tablespoons plus an extra 1/4 of white sugar
03 -
1 teaspoon of baking powder
04 -
Just a pinch of salt (or a 1/4 teaspoon if you're using unsalted butter)
05 -
The grated peel of 1 fresh lemon
06 -
1 large egg
07 -
1/4 cup of butter melted and cooled down first
08 -
4 tablespoons of milk—either whole or 2%
→ Lemon Glaze
09 -
Anywhere from 1 1/2 to 2 cups of powdered sugar
10 -
1 tablespoon of freshly squeezed lemon juice
11 -
1 tablespoon of dairy milk
# Instructions:
01 -
Heat your oven up to 300°F (150°C). Cover a big baking sheet with parchment paper.
02 -
Stir the dry stuff—flour, sugar, baking powder, salt, and lemon zest—together in a large bowl. Make a small well in the center, then pour in the egg, butter, and milk. Gently combine with a fork till it starts to form, then knead on a clean surface until smooth.
03 -
Take the dough and roll it into slim ropes, about 5-6 inches long. Twist them into circles or small knots, then put them on the lined baking tray.
04 -
Pop them into the oven for 15-18 minutes, watching for lightly golden edges. Let them cool off completely before adding any toppings.
05 -
Blend the sifted powdered sugar with lemon juice and milk until the mix is as thick or runny as you want. Spread on the cooled cookies, or sprinkle on some extra sugar.
# Notes:
01 -
Olive oil (light variety) can replace butter
02 -
Store sealed at room temperature, and they’ll stay good up to 7 days
03 -
The dough is fine to freeze for up to 3 months
04 -
Try baking at a hotter 350°F for 13 minutes instead