Glazed Lemon Cookies: Difference between revisions
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* ¾ cup granulated sugar (5 ¼ ounces) | * ¾ cup granulated sugar (5 ¼ ounces) | ||
* 2 tablespoons grated lemon zest | * 2 tablespoons grated lemon zest | ||
* | * 1¾ cup unbleached all-purpose flour (8 ¾ ounces) | ||
* ¼ teaspoon table salt | * ¼ teaspoon table salt | ||
* ¼ teaspoon baking powder | * ¼ teaspoon baking powder | ||
| Line 29: | Line 29: | ||
LEMON GLAZE | LEMON GLAZE | ||
* 1 tablespoon cream cheese, softened | |||
* 2 tablespoons lemon juice | |||
* 1½ cups confectioners' sugar (6 ounces) | |||
== Directions == | == Directions == | ||
# | # | ||
Revision as of 22:07, 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
- 1¾ cup 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
- 1 tablespoon cream cheese, softened
- 2 tablespoons lemon juice
- 1½ cups confectioners' sugar (6 ounces)