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Lemon Ice Box Cookies Recipe

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This recipe for Lemon Ice Box Cookies, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter, softened
2/3 C sugar sifted
2 egg yolk room temp
Pinch salt
2 tsp vanilla extract
Grated zest lemon,to taste
2 cups all-purpose flour
Approx 1/2 C sugar, for coating

Directions:
Directions:
Put butter in bowl of mixer and beat at medium speed until it is smooth. Add the sifted confectioners sugar and beat again until the mixture is smooth and silky. Beat in egg yolk, followed by the salt, vanilla and grated lemon zest. Reduce mixer to low and add the flour, beating just until it disappears. It is better to under beat than over beat. Turn dough out on counter and gather into ball, divide in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes. after dough is chilled form each half into a log that is but 1 to 1 1/4 inch thick. Wrap the log in plastic and chill for 2 hours. Can be kept refrigerated for 3 days or frozen for up to 1 month.

To bake; Preheat oven to 350 degrees Line baking sheets with parchment paper. While oven preheats work on the sugar coating, optional. Whisk remaining yolk in small bowl until smooth and liquid enough to sure as a glaze. Spread the sugar out on a price of wax paper. Remove the logs of dough from the refrig, unwrap and brush with a little of the egg yolk. Roll the logs in the sugar, then using a sharp slender knife, slice each log into cookies about 1/4 inch thick. Bake cookies for 12 do 14 minutes until set but not browned. Cool to room temperature. Keeps up to 5 days at room temperature packed air tight..

 

 

 

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