Lemon Iced Cookies

Lemon Iced Cookies Recipe

3/4 C. granulated sugar

2 T. grated lemon zest plus 2 T. fresh lemon juice

1 3/4 C. unbleached flour

1/4 tsp. baking powder

1/4 tsp salt

12 T. cold unsalted butter, cut into 1/2 inch cubes

1 large egg yolk

1/2 tsp. vanilla extract


1 T. cream cheese, softened

2 T. fresh lemon juice

1 1/2 C. powdered sugar

In a food processor, pulse the sugar and lemon zest until

the sugar looks moist.  Pulse in the flour, baking powder 

and salt.  Then add the butter and pulse it until it looks like

fine cornmeal.  In a small bowl, mix the lemon juice, egg yolk and vanilla.

Pour that in and pulse until mixed thoroughly and the dough forms

a ball.

Remove and roll into a log about 10 inches long.  Wrap the

log in parchment paper and place inside a paper towel roll

that has been cut lengthwise down the center.  Place in

the fridge for 2 hours or overnight.

Heat the oven to 350 and cover pans with parchment paper.

Slice the log of dough into 3/8 inch slices, turning the log a

quarter turn with every slice so the log doesn't flatten.

Place the cookies on the parchment paper and bake for 12-13

minutes.  I like a soft cookie with no brown edges.  They 

suggest baking at 375 for 14-16 minutes or until edges

are brown.  Everyone likes their cookies different, so adjust

your heat and cooking time.  I won't eat a cookie that has a

brown edge, so I chose lower heat and a lower cooking time.

Let cool on pan and then remove.

Stir the ingredients for the glaze together.

They call it a glaze, but it was more like a frosting.

Spoon a little on each cookie.  Garnish as desired.

I garnished with sugared flowers.

Refrigerate since there is cream cheese in the frosting.