Zesty Lemon (Print Version)
# Ingredients:
01 -
133g (2/3 cup) white sugar.
02 -
6g (2 tablespoons) grated lemon peel.
03 -
168g (3/4 cup) room-temp unsalted butter.
04 -
2g (1/2 teaspoon) vanilla.
05 -
Small pinch, about 1/4 teaspoon, of salt.
06 -
245g (1 3/4 cups) plain flour.
07 -
67g (1/3 cup) granulated sugar.
08 -
14g (1 tablespoon) melted, unsalted butter.
09 -
A tiny pinch of salt.
10 -
1 teaspoon of freshly grated lemon peel.
11 -
90g (3/4 cup) confectioner's sugar.
12 -
10g (2 teaspoons) freshly squeezed lemon juice.
13 -
10g (2 teaspoons) milk.
# Instructions:
01 -
Use a food processor or mixer to blend together the sugar and zest until they're well mixed.
02 -
Whisk the butter, sugar-lemon mix, vanilla, and salt until it's smooth. Slowly blend in the flour until it's just mixed in. The dough will feel crumbly but should stick together when pressed.
03 -
Split the dough into two parts. Shape each into a 6½-inch log, wrap tightly in plastic, and leave in the fridge for an hour.
04 -
Coat the dough logs in a layer of sugar, then slice into 1/2-inch discs. Chill for 20 minutes. Preheat the oven to 350°F while they chill.
05 -
Bake for 14-15 minutes until they just start to turn golden. Let cool on the tray for 5 minutes before moving to a wire rack.
06 -
Stir all the glaze ingredients together until smooth. Drizzle over or dip the cookies, and let the glaze harden before eating.
# Notes:
01 -
Avoid using European-style butter.
02 -
You can freeze either the dough or already baked cookies for later.
03 -
Roll dough inside empty paper towel tubes to keep them nice and round.
04 -
If you process lemon zest with sugar, you get deeper lemony flavor.
05 -
They stay fresh for about 5 days if stored properly.
06 -
Great option if you want to make cookies ahead of time.