Meyer Iced Lemon Cookies

DIRECTIONS

• Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
• Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
• While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
• Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
• Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
• Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.