Thursday, June 24, 2010

Lemon Glazed Cookies

When I think of Summer Time I always think of the color yellow... and then my thoughts trail to the countless hours spent trying to sell lemon aide at the curb side...

So, when I was in a baking mood yesterday--to save me from a crazy-mom- it's way to hot outside-and-stuck inside with three kids-breakdown... I cam across this recipe I've had for YEARS! not even sure where i even found it... Martha Stewart? or Family Circle...? Either way... this Lemony Shortbread cookie is the perfect treat to beat the heat...!

PLUS, I needed a good excuse to get over and visit the neighbors... who could resist these babies...?!
3/4 Cup (1 1/2 sticks) unsalted butter, at room temp.
3/4 Cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

1 cup confectioners' sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

1. With electric mixer, beat the butter and sugar until fluffy. Add the egg yolk, vanilla. and salt and beat to combined. Gradually add the flour, mix until just incorporated.

2. Divide the dough in half and share into 1 1/4 inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
3. Heat Oven to 350 degrees. Slice logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

4. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
To Freeze:
instead of refrigerating to dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen and use the upper end of the timing range.

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