Lemon Icebox Cookies
via Martha Stewart
2 c all-purpose flour, (spooned and leveled)
1 c confectioners' sugar
1 tsp coarse salt
1 tblsp plus 1 teaspoon lemon zest
1 tsp fresh lemon juice
1 c (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 c granulated sugar, for rolling
In a food processor (oh how I love my food processor!), pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze overnight (or up to 1 month).
Preheat oven to 350. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4"-thick slices and arrange, 1" apart, on silpat prepared baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Makes about 60 cookies
K: Very tasty! I liked how you added some lemon to it and I also liked how you added the sprinkles on the edges. They're practically the best cookies in the world!!!
E: LOVE!!!!!!
Awesome cookies this week. Lemony, tasty bites of deliciousness. And I really mean bites, the cookies are so small!!! I could eat them all day!
D: Big yellow crusty sun. It's a fun dessert cookie that's good with tea. I wonder how it will taste with a corona and lime...newsflash! Yum!
3 comments:
this is my kind of cookie!
and since it is a crappy, rainy day... maybe i'll make a batch..... yummy!
These cookies make me wish you could taste things through the computer! The look so ridiculously good - jeff @ rebbermade
i just love love love that pic of k and d. perfect moment. print. frame.
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