Monday, May 19, 2008

Iced Lemon Cookies

Iced Lemon Cookies
Adapted from Rachel Ray

1 stick (4 ounces) unsalted butter, chilled
1¼ cups sugar
Grated peel of 2 lemons
1 tablespoon lemon juice
1 large egg
1½ cups flour
¼ teaspoon baking soda
¼ teaspoon salt

Preheat the oven to 350°. Line 3 large cookie sheets with parchment paper; set aside. Using an electric mixer, combine the butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in the egg. Add the flour, baking soda and salt and combine.

Place the remaining ¼ cup sugar in a small bowl. Roll heaping teaspoons of dough into balls, then roll in the sugar. Place on the prepared cookie sheets a few inches apart. Bake until golden around the edges, about 15 minutes. Transfer the cookie sheets to racks to cool completely.

Lemon Icing:
1 pound (2 cups) confectioners' sugar
6 tablespoons lemon juice

In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

Yield: enough for 3 dozen cookies

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