Description
Crisp, and full of lemon flavor, this little lemon butter cookie is perfect for any occasion
Ingredients
Units
Scale
- 3/4 c. granulated sugar
- 2 TBSP grated lemon zest
- 2 TBSP lemon juice
- 1 3/4 c. unbleached flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 12 TBSP unsalted butter, cut into cubes and chilled
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
Glaze
- 1 TBSP cream cheese, softened
- 2 TBSP lemon juice
- 1 1/2 c. confectioners’ sugar
- 1 TBSP meringue powder
Instructions
- Preheat the oven to 350°. Prepare cookie sheets with silicone or parchment.
- Process together the sugar and lemon zest. This smells incredibly good! About 30 seconds.
- Add flour, salt, and baking powder, and mix again.
- Scatter the butter over the top and process again, about 15 seconds, until it’s light and fine.
- Beat together the egg yolk, lemon juice, and extracts.
- With the processer running, slowly pour into the flour and butter mixture. Mix until it just starts to come together. (This is similar to how you make pie crust, don’t overmix this.) As soon as you can pinch some and it holds together, dump it out onto parchment and finish forming a ball. I would mix in 10 second increments.
- Shape the dough into a log, wrap and chill at least 30 minutes.
- Cut in 1/4″ slices and bake for 10-12 minutes or until edges brown.
- Cool, and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American