2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 TBS. lemon zest
2 TBS. fresh lemon juice
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. pure vanilla extract
Glaze:
2 cup powdered sugar
2 TBS. lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350°. Whisk together flour, baking soda, salt and lemon zest. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until fluffy and light. Add egg, vanilla and lemon juice. Beat until combined. Set mixer to low and add flour mixture. Drop dough by heaping tablespoons onto baking sheet, about 1" apart. Bake 10-15 minutes, or until edges are golden. Do not overcook. Let cool on baking sheet for 2 minutes, then move to wire rack to cool.
1/2 tsp. salt
1 TBS. lemon zest
2 TBS. fresh lemon juice
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. pure vanilla extract
Glaze:
2 cup powdered sugar
2 TBS. lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350°. Whisk together flour, baking soda, salt and lemon zest. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until fluffy and light. Add egg, vanilla and lemon juice. Beat until combined. Set mixer to low and add flour mixture. Drop dough by heaping tablespoons onto baking sheet, about 1" apart. Bake 10-15 minutes, or until edges are golden. Do not overcook. Let cool on baking sheet for 2 minutes, then move to wire rack to cool.
Prepare the glaze. Whisk together powdered sugar, lemon zest and lemon juice until smooth. Spread the lemon glaze on the cookies and leave until set (about 1 hour). Enjoy!
Be warned: they are very sugary. No matter how sweetly your children beg, do not pass these scrumptious delights out before bedtime. Don't do it. I know you value your sleep.
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