Glazed Lemon Cookies adapted from (Sara Quessenberry)
Ingredients
¾ cup (1 ½ stick) butter, room temp
¾ cup sugar
2 large egg yolks
½ tsp pure vanilla extract
¼ tsp kosher salt
2 cups AP flour
1 cup confectioner sugar
2 Tbsp fresh lemon juice
1 tsp grated lemon zest
Beat butter, sugar together, add egg yolk, vanilla
In a separate bowl combine salt and flour.
Combining flour mixture to liquids mix until well blended. Roll into logs on lightly floured surface. Refrigerate 30 min.
Cut about 3/8 inch placing 1 ½ inch apart on prepared baking sheets. Bake @ 350 for 15-20 mins until edges begin to turn light brown. Cool on wire racks.
Mix together the confectioner sugar, lemon juice, and zest. Drizzle glaze over cooled cookies, or dip.
¾ cup (1 ½ stick) butter, room temp
¾ cup sugar
2 large egg yolks
½ tsp pure vanilla extract
¼ tsp kosher salt
2 cups AP flour
1 cup confectioner sugar
2 Tbsp fresh lemon juice
1 tsp grated lemon zest
Beat butter, sugar together, add egg yolk, vanilla
In a separate bowl combine salt and flour.
Combining flour mixture to liquids mix until well blended. Roll into logs on lightly floured surface. Refrigerate 30 min.
Cut about 3/8 inch placing 1 ½ inch apart on prepared baking sheets. Bake @ 350 for 15-20 mins until edges begin to turn light brown. Cool on wire racks.
Mix together the confectioner sugar, lemon juice, and zest. Drizzle glaze over cooled cookies, or dip.