Recipe by DeeVaFoodie
Another recipe from the May 2009 everyday FOOD magazine that I don't want to lose when I get rid of the magazine. I love everything lemon!!
Top Review by Suzie
Pucker up and enjoy a Glazed Lemon Cookie!! Made for Spring, 2010 PAC. These are very easy to make. Dough IS crumbly, so I formed it more in the tablespoon (packed in) before putting on cookie sheet. I didn't need to flatten at all. Lemon zest is just the ticket to give it that extra lemon-y kick. Will definitely be making again. P.S. DH LOVES them! Thanks for posting.
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄2 cup unsalted butter, room temp
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 2 tablespoons lemon zest
- 1⁄3 cup lemon juice, mix till smooth
Directions See How It's Made
- Preheat oven to 350 degrees.
- In medium bowl whisk together flour, baking soda, salt, lemon zest.
- In large bowl, using electric mixer, beat butter and sugar til light and fluffy.
- Add egg, vanilla and lemon juice. Beat until combined.
- With mixer on low, beat in flour mixture.
- Drop dough by heaping tbsps, 1" apart onto 2 baking sheets.
- Bake until edges are golden, 15-20 minutes, rotating baking sheets halfway through.
- Let cool 2 minutes on sheets, then transfer to wire rack to cool completely.
- Spread cookies with
- lemon glaze and let set, about 1 hour.