Glazed Lemon Cookies: Difference between revisions
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(Created page with "== Notes == From [http://www.cooksillustrated.com/recipes/54-glazed-lemon-cookies Cook's Illustrated] This recipe makes about 30 cookies. Extra lemony from using both zest...") |
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Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling. | Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling. | ||
The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. | |||
The cookies are best eaten the day they are glazed. | |||
== Ingredients == | == Ingredients == | ||
Revision as of 22:06, 13 December 2015
Notes
From Cook's Illustrated
This recipe makes about 30 cookies.
Extra lemony from using both zest and the juice of 2 lemons.
Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling.
The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks.
The cookies are best eaten the day they are glazed.
Ingredients
LEMON COOKIES
- ¾ cup granulated sugar (5 ¼ ounces)
- 2 tablespoons grated lemon zest
- 1 ¾cup unbleached all-purpose flour (8 ¾ ounces)
- ¼ teaspoon table salt
- ¼ teaspoon baking powder
- 12 tablespoons unsalted butter (1 ½ sticks), cold, cut into ½-inch cubes
- 2 tablespoons lemon juice
- 1 large egg yolk
- ½ teaspoon vanilla extract
LEMON GLAZE
1tablespoon cream cheese, softened 2tablespoons lemon juice 1 ½cups confectioners' sugar (6 ounces)