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Lemon Cookies
Published 8:37am Wednesday, May 30, 2012
Lemon and summer — they just seem to belong together! I discovered a recipe in a King Arthur Flour catalog and had to give it a try. They turned out to be refreshing and tasty. These would make a great summer dessert any time. I made several changes because we LOVE lemon flavor, so be ready for some zesty, lemony treats! Be sure to use the glaze, it’s the kicker!
Lemon Cookies
Yield: 3 dozen cookies
Cookie dough:
1 1/2 cups all purpose flour
3/4 cup ground almonds
3/4 cup powdered sugar
1/2 tsp. kosher salt
Zest of 2 lemons
14 T. cold butter, diced
1 T. fresh lemon juice
1/4 tsp. lemon oil (if you can’t find this, just add another tablespoon of fresh lemon juice)
1 large egg white
Glaze:
1 T. fresh lemon juice
1/2 cup powdered sugar, sifted
Sparkling sugar garnish, optional
In a food processor, put in almonds and grind until they are like flour, don’t go too far or they will be paste! Measure again to make sure you have 3/4 cup. Add all purpose flour, sugar, salt and lemon zest. Process until mixed. Add butter and process until mixture is crumbly. Add the lemon juice, lemon oil (or more lemon juice), and egg white and process until the dough comes together. Shape into a flat disk, wrap in plastic and refrigerate for 1 hour or more.
Preheat oven to 350°. Roll the chilled dough on a floured surface to 1/4” thick. Use a 3” cookie cutter of choice, cut out cookies, re-rolling dough as needed. Space the cookies 1/2” apart on parchment-lined baking sheets.
Bake cookies for 12-14 minutes, until edges just begin to brown. Transfer cookies to a rack to cool.
For the glaze, stir together 1 T. lemon juice and powdered sugar until smooth. Brush a thin layer of glaze onto the surface of each cookie, garnish with sparkling sugar, if desired.
