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Glazed Lemon Cookies Recipe

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This recipe for Glazed Lemon Cookies, by , is from Lois's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lois Leaburn


C granulated sugar
2 T grated lemon zest
1 C unbleached all-purpose flour
tsp salt
tsp baking powder
12 T unsalted butter (1 sticks), cold, cut into -inch cubes
2 T lemon juice
1 large egg yolk
tsp vanilla

1 T cream cheese, softened
2 T lemon juice
1 C confectioners' sugar

1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375.

2. In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks; pulse until mixture resembles fine cornmeal, about 15 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, stead stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10 to 15 seconds longer.

3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds inch thick; place on prepared baking sheets, spacing them about 1 inch apart. Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

5. FOR THE GLAZE: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whist until smooth.

6. TO GLAZE COOKIES: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.




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