Once again a lemon cookie, but I could kind of eat these every morning for weeks. With tea or without. It is lemon so there it is. And I get that you have to be a lemon person,
2 cups all-purpose flour, (spooned and leveled – just like you usually do it.)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze (see below)
Preheat oven to 350 degrees. Over a sheet of waxed paper, sift together flour, baking soda, and salt. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add lemon zest and mix until incorporated. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture – otherwise you will be wearing it.
Drop dough by good sized tablespoons, 1 inch apart, onto a parchment-lined baking sheet. Bake until edges are golden, 15 to 20 minutes, rotating the pan halfway through. Let cool a couple of minutes on the sheet, and then transfer to a wire rack to cool. Spread cookies with lemon glaze and let set until hardened.
2 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
Martha Stewart | Makes 24-ish
Can’t help it – I just love lemon cookies.