I am not usually a fan of lemon desserts.
There’s no reason in particular, I just prefer the creamy sweetness of chocolate or cheesecake to the tart sweetness of lemon.
I participated in a cookie swap at my MOPS group last month.
My favorite cookie from the whole event was a very small cookie drizzled with a thin glaze.
The cookies were sweet and tasted like grapefruit to me, so I was shocked when my friend said they were simple lemon cookies.
She proceeded to explain exactly she made them. Simple indeed.
I have to pause also to say that this friend from my MOPS group is actually a former student. That warps my reality somehow. It’s just weird to hang out with my former student who is now a wife and stay at home mom just like me.
Another of my students plays football in the NFL. One owns a modeling agency and jets all over the world. One bought the house next door. Being a former teacher is crazy.
Anyway, on to the cookie recipe from my student turned friend:
Lemony Slice and Bake Cookies
Whisk flour and salt together in a medium bowl.
In a stand mixer, beat butter, sugar, lemon zest, and vanilla on medium-high, occasionally scraping down the sides, until the dough is light and fluffy.
Add egg yolks, beat just to blend.
Add flour mixture and beat on low, scraping down the sides, until it is just blended.
This recipe can be rolled and cut with cookie cutters. If you prefer an easier way, try the Slice and Bake method: Divide the dough in half, and roll each half into a 10-inch-long log that's a little less than 2" across. Wrap dough logs in plastic wrap and chill until firm, at least an hour or up to 2 days. To bake, unwrap one dough log. Using a sharp, lightly floured knife, cut the dough log into 1/4-inch thick rounds.
To bake - Arrange racks in lower and upper thirds of the oven. Preheat to 350.
Place cookies 1-inch apart on cookie sheets lined with parchment paper. (I don't like to bake cookies on my pizza stones, incidentally. I prefer metal cookie sheets.)
Bake at 350 for 16-18 minutes until cookies are firm, and edges are golden brown. Let cool for one minute, then transfer to wire racks and cool completely.
Whisk sugar and 2 tablespoons of lemon juice in a small bowl, adding additional juice as needed to achieve desired consistency.
Spread or drizzle icing over cookies and decorate as desired.
Let cookies stand until icing sets, at least 10 minutes.
Store cookies in an airtight container at room temperature.
© 2012 – 2018, Tara Ziegmont. All rights reserved.