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.
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