ICED LEMON COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
- Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
- 1 pound (2 cups) confectioners' sugar
- 6 tablespoons lemon juice
- In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
- Yield: enough for 3 dozen cookies
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Abid Mullla
[email protected]I'm not sure what I did wrong, but my cookies turned out dry and crumbly. I think I might have overmixed the batter.
Tony Young
[email protected]These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Nayab iqbal Numurde
[email protected]I'm not a big fan of icing, so I omitted it from this recipe. The cookies were still delicious without it.
Wes Hall
[email protected]I made these cookies for my kids' school bake sale and they were a huge hit! All the kids loved them.
Ssemujju Gadafi
[email protected]I'm allergic to nuts, so I substituted the walnuts in this recipe with chopped dried cranberries. They turned out great!
Hareeba Kanwal
[email protected]These cookies are a great way to use up leftover egg whites. I always have a few extra egg whites in my fridge, so it's nice to have a recipe that uses them up.
Alishba Malik
[email protected]I love how easy these cookies are to make. I can whip up a batch in no time, even on a busy weeknight.
Bonnie Aguilar
[email protected]These cookies are so light and fluffy, they practically melt in your mouth. I could eat them all day long.
Shakoor Md. Ramjan
[email protected]I'm not usually a big fan of lemon desserts, but these cookies changed my mind. They're the perfect balance of sweet and tart.
Asifasifasif134 Asifasifasif134
[email protected]I've made these cookies several times now and they always turn out perfect. They're my go-to recipe for a quick and easy dessert.
emily ochieng
[email protected]These cookies were a real hit at my last party! They're so easy to make and they taste amazing.