Glazed Lemon Cookies

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)