Glazed Lemon Cookies

By Dianewaldron

*Freeze logs up to 2 months. Wrap in wax paper or cling wrap. Cut frozen dough annd bake as directed using upper end of time range.

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• 3/4 cup sugar
• 2 large egg yolks
• 1/2 teaspoons vanilla
• 1/4 teaspoons kosher salt
• 2 cups flour
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice, and more if needed
• 1 teaspoon grated lemon zest

Details

Servings 48

Preparation

Step 1

With an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolks, vanilla and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
Divide dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350 degrees. Slice the logs into 3/8 inch thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16-20 minutes. Let cool for 5 minutes, then move to cooling racks to cool completely.
In a small bowl, whisk together to confectioners' sugar, lemon juice, and zest utnil it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.