Lemon is such a light, summery flavor and these Martha Stewart cookies are perfect for warm weather refreshment. I baked a batch this past week to give to my Mom with her Mother's Day gift. The lemon is refreshing without being overpowering. I can see these as a perfect complement to tea or at a bridal or baby shower. Enjoy!Lemon Icebox Cookies
2 cups all-purpose flour (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling
In a 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 until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)
Be sure to join Jen at Balancing Beauty and Bedlam for more Tasty Tuesday treats!
1 comment:
I had some strawberries, in sugar, of course. I dipped some of my cookies in the strawberry juice, and it was absolutely delicious!
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