Cook the Book: Glazed Lemon Cookies

Name: Cook the Book: Glazed Lemon Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 170 grams 1/2 cups confectioners sugar; 30 servings Cookies; 1 Tbsp cream cheese, softened; 1 large egg yolk; 248 grams 3/4 cups all-purpose flour; 149 grams 3/4 cup granulated sugar; 2 Tbsps fresh lemon juice; 2 Tbsps grated fresh lemon zest; 0 teaspoons salt; 12 Tbsps (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled; 1 teaspoons vanilla extract

This recipe serves 30. One portion of this dish contains approximately 3g of protein, 12g of fat, and Head to the store and pick up vanillan extract, granulated sugar, cookies, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Process the granulated sugar and lemon zest together in a food processor until the sugar is pale yellow and damp, about 30 seconds.

Ingredients you will need

Sugar

Lemon Zest

Equipment you will use

Food Processor

Add the flour, baking powder and salt and pulse to combine, about 10 pulses.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Add the butter pieces and pulse until the mixture resembles fine cornmeal, about 15 pulses.

Ingredients you will need

Fine Cornmeal

Butter

In a small bowl, whisk the lemon juice, egg yolk, and vanilla together. With the machine running, add the lemon juice mixture through the feed tube in a slow, steady stream, about 10 seconds. Continue to process until the dough begins to form a ball, 10 to 15 seconds.

Ingredients you will need

Lemon Juice

Egg Yolk

Vanilla

Dough

Equipment you will use

Whisk

Bowl

Transfer the dough to a clean counter and roll it into a 10-inch log, about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.

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Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Slice the dough into 3/8-inch-thick cookies.

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Dough

Lay the cookies on the prepared baking sheets, spaced about 1 inch apart.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake the cookies until the edges begin to brown, 13 to 16 minutes, switching and rotating the baking sheets halfway through baking.

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Equipment you will use

Baking Sheet

Oven

Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before glazing.

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Equipment you will use

Baking Sheet

Wire Rack

Whisk the cream cheese and lemon juice together in a medium bowl until smooth, then whisk in the confectioners' sugar. Spoon a teaspoon of the glaze onto the center of each cookie and spread it out evenly with the back of a spoon.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Juice

Glaze

Equipment you will use

Whisk

Bowl

Let the glaze dry completely, about 30 minutes before serving.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

0teaspoons

baking powder 170grams

1/2 cups confectioners' sugar 30servings

Cookies 1Tbsp

cream cheese, softened 1large

egg yolk 248grams

3/4 cups all-purpose flour 149grams

3/4 cup granulated sugar 2Tbsps

fresh lemon juice 2Tbsps

grated fresh lemon zest 0teaspoons

salt 12Tbsps

(1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.