Phil’s birthday is coming up and he loves lemon, so I made Martha Stewart’s glazed lemon cookies. The glaze is the best part. I wanted to eat all of the leftover glaze but I maintained just enough self control and licked the spoon when I was done. Yum. 🙂
They’re super easy… this recipe’s definitely a keeper. Took only 1.5 hours from start to finish, with lots of time between for cooling. Also, they’re all items I keep in the house. Easy.
The recipe took a total of 4 med-large lemons (zest of all 4, juice of 3)…. it tastes like spring in a cookie!
If only spring would come… tomorrow’s supposed to snow. Hope it skips us. 🙂
Hope these cookies last until his birthday party too!
2 cups all-purpose flour
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 granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients: LEMON GLAZE
2 cups confectioner’s sugar
2 tbsp lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.
In medium bowl whisk glaze ingredients (2 cups confectioner’s sugar, 2 tbsp lemon zest, and 1/3 cup lemon juice). Spoon glaze over cookies and let set, about 1 hour. [This is a glaze, not icing, so it shouldn’t be thick but it will cool and make a hard glaze over the cookie]
Maybe I’ll bake something else tomorrow if we do have a snow day after all.