Iced Lemon Cookies

Name: Iced Lemon Cookies
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 36
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 5 egg yolks; 1 liters all-purpose flour; 177 milliliters lemon juice; 118 milliliters lemon zest, about 6 to 8 lemons; 2 teaspoons salt; 946 milliliters sugar; 473 milliliters (4 sticks) unsalted butter, cut into 1-inch cubes, chilled; 2 teaspoons vanilla extract

Iced Lemon Cookies is a vegetarian dessert. One portion of this dish contains roughly 2g of protein, 11g of fat, and a total of 244 calories. This recipe serves 36. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. Head to the store and pick up salt, lemon juice, flour, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds.

Ingredients you will need

Lemon Zest

Sugar

Equipment you will use

Food Processor

Bowl

Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.

Ingredients you will need

Lemon Sugar

Equipment you will use

Mixing Bowl

Add flour, baking powder and salt into food processor and pulse briefly to mix.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses.

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Equipment you will use

Food Processor

Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.

Ingredients you will need

Lemon

Sugar

Equipment you will use

Mixing Bowl

In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.

Ingredients you will need

Vanilla Extract

Lemon Juice

Egg Yolk

Equipment you will use

Bowl

Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.

Ingredients you will need

Lemon Juice

Butter

Dough

All Purpose Flour

Lemon

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.

Ingredients you will need

Lemon Sugar

Ice Cream

Dough

Water

Roll

Equipment you will use

Ice Cream Scoop

Baking Sheet

Bowl

Bake the cookies until slightly browned, about 15 minutes.

Ingredients you will need

Equipment you will use

Oven

Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.

Ingredients you will need

Icing