Glazed Lemon Cookies

make-ahead-cookies
Photo by Kana Okada
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  • Makes 48 cookies
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 68 calories
    • Calories 40% calories from fat
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 16 mg
    • Sodium 11 mg
    • Protein 1 g
    • Carbohydrate 10 g
    • Sugar 6 g
    • Fiber 0 g
  • November 2008

Ingredients

  1. Check 3/4cup (1 1/2 sticks) unsalted butter, at room temperature
  2. Check 3/4cup granulated sugar
  3. Check 2 large egg yolks
  4. Check 1/2teaspoon pure vanilla extract
  5. Check 1/4teaspoon kosher salt
  6. Check 2cups all-purpose flour
  7. Check 1cup confectioners' sugar
  8. Check 2tablespoons fresh lemon juice, plus more if necessary
  9. Check 1teaspoon grated lemon zest

Directions

  • With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually 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° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
  • In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
     
    To wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead.
     
    To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.