Iced Lemon Cookies
Cookie ingredients:
2 1/4 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup softened butter
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/2 Tbsp. finely zested lemon rind
Icing:
2 Tbsp. lemon juice
1 Tbsp.finely zested lemon rind
1 cup powdered sugar
Cookies:
First, mix butter on high until fluffy, then add sugar and egg. Continue mixing on medium while adding vanilla and lemon rind.
In a separate bowl, mix together dry ingredients (you could sift them, but that takes a sifter and extra time).
Mixing on a low speed, slowly add the flour mixture to the creamy/sugary mixture until well blended. Gather the dough into a ball and refrigerate for a bit (the original recipe said one hour, but who's that patient?).
Preheat the oven to 375 degrees.
Remove the dough from the fridge and scoop little dough balls onto an ungreased cookie sheet. You can flatten the dough balls with a glass (dip the glass into a bit of sugar between cookies to reduce the stickiness). The flatter the cookie the crispier it will be.
Bake for 10-12 minutes or until edges are golden. Let cool and then ice.
Icing:
Juice 2 tablespoons of lemon juice, zest 1 tablespoon of lemon rind and then mix in one cup of powdered sugar. Mix until it is well blended. Spread on the cookies after they've cooled. You can pipe the icing onto the cookies, glaze the cookies or just ribbon it over the cookies so they're not super icing-y.
I made about 30 cookies and they were medium sized.
Happy Baking!
Baker's note:
I have no idea how long this recipe took from start to finish. While the dough was chilling before I preheated our oven, I had to clean the oven. Because, last time I used the oven I spilled bacon grease/bits all over which made our house very smokey and smelly, so I didn't want to repeat that fiasco...
