Lemon Glazed Cookies

By dfallon

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 cup confectioner's sugar
• 2 tablespoons fresh lemon juice (more, if necessary)
• 1 teaspoon grated lemon zest
• (Ensure you also have wax paper and parchment paper on hand.)

Details

Servings 36

Preparation

Step 1

1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks and vanilla and beat to combine. Gradually add the flour, mixing until just incorporated.

2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

3. 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 on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

4. In a small bowl, whisk together the confectioner's sugar, lemon juice, and lemon zest until 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.

Notes:
For easier clean-up, you can put wax paper under the cooling racks, and put the glazed cookies on the cooling racks, allowing any extra glaze to drain onto the wax paper.

For easier transport and serving, you can use paper muffin cups to hold the individual cookies, so the glazed cookies don't stick to each other.