My daughter asks to eat every lemon garnish on the table- yes– off of everyone’s plate. She LOVES lemons!! I made these cookies just for her. ❤
I love cookies that incorporate confectioners’ sugar because they have such a light and wonderful texture. The grated lemon zest over the top of the glaze made them pretty as well. This recipe is from Food and Wine, contributed by Kristen Stevens. I refrigerated the dough overnight but brought it to room temperature prior to baking. The recipe made exactly three dozen cookies (a dozen on each cookie sheet) – that never happens! (to me, anyway ) Great!
Bringing this tasty treat to share at Angie’s Fiesta Friday #67 @Fiesta Friday.net. Enjoy!!
Yield: 3 dozen cookies
For the Cookies:
- 2 sticks unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon finely grated lemon zest (Meyer lemons also wonderful!)
- 1 1/2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
For the Glaze:
- 1/2 cup plus 2 tablespoons confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, softened
- Finely grated lemon zest, for garnish
Make the Cookies:
- Preheat the oven to 350° (on convection) and position racks in the upper and lower thirds. (I used 3 racks.)
- In the bowl of a stand mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes.
- Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
- Roll the dough into 1-inch balls. Arrange the balls 1 inch apart on 3 baking sheets and, using your fingers, gently flatten each cookie.
- Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; rotate the baking sheets from top to bottom and front to back halfway through baking.
- Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely.
Make the Glaze:
- In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
- Spread (I used a butter knife) the lemon glaze on the cooled cookies and garnish with finely grated lemon zest.
- Let stand until the glaze is set, about 15 minutes.
Note: The cookies can be stored in an airtight container for up to 2 days.
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