Lemon Buttermilk Cookies

• FOR THE COOKIES:
• 1-1/2 cup Unbleached All-purpose Flour
• 1 teaspoon Grated Lemon Zest
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Granulated Sugar
• 1 whole Large Egg
• 1/2 teaspoons Vanilla Extract
• 1/3 cups Well-shaken Buttermilk
• _____
• FOR THE GLAZE:
• 3/4 cups Confectioners Sugar (Sifted)
• 1-1/2 Tablespoon Well-shaken Buttermilk
• 1/4 teaspoons Vanilla Extract

1. 1. Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350u0b0F.
2. 2. In a medium bowl, whisk together the flour, zest, baking soda, and salt.
3. 3. In a large mixing bowl, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Slowly mix in the flour mixture and the buttermilk in batches, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. The finished dough should be smooth and pale yellow.
4. 4. Drop the dough by level tablespoonfuls onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie. Bake, 1 sheet at a time, until the cookies are puffed and their edges are golden, about 11 to 15 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.
5. 5. To prepare the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. The mixture should be very smooth, with no lumps of sugar visible. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until they are fully cooled and the glaze is set.

flour, lemon zest, ubc, ubc, butter, sugar, egg, vanilla, buttermilk, confectioners sugar, buttermilk, ubc

Taken from tastykitchen.com/recipes/desserts/lemon-buttermilk-cookies/ (may not work)