Glazed Lemon Cookies
- Lemon Cookies
- 3/4 cup granulated sugar
- 2 tablespoons grated lemon zest
- 1 3/4 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
- 2 tablespoons lemon juice
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Lemon Glaze
- 1 tablespoon cream cheese, softened
- 2 tablespoons lemon juice
- 1 1/2 cups confectioners' sugar
- For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375u0b0F.
- In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
- Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
- In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
- With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
- Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
- Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
- Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
- Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
- Cool cookies on baking sheet about 5 minutes.
- Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
- For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
- To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
lemon cookies, granulated sugar, lemon zest, flour, salt, baking powder, unsalted butter, lemon juice, egg yolk, vanilla extract, lemon glaze, cream cheese, lemon juice, confectioners
Taken from www.food.com/recipe/glazed-lemon-cookies-289673 (may not work)