Lemon Ice Box Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour, spooned and leveled
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon, plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
¼ granulated sugar, for rolling
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Directions: |
Directions:In a food processor, pulse flour, confectioners' sugar, salt and lemon zest until combined. Add butter and process until sandy. add egg yolks and lemon juice. Pulse until dough comes together. Divide dough in half and form each into a 1½-inch wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350. Spread granulated sugar on a piece of parchment paper. Roll logs over sugar to coat. Slice logs into ¼-inch thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around the edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. |
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Number Of
Servings: |
Number Of
Servings:About 60 cookies |
Preparation
Time: |
Preparation
Time:Make dough ahead of time to freeze |
Personal
Notes: |
Personal
Notes: Courtesy of Martha Stewart, who also must love lemony desserts.
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