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Ingredients
COOKIES
¾
cups
sugar
2
tablespoons
lemon zest
(2 lemons)
1 ¾
cup
flour
¼
teaspoon
salt
(omit if using salted butter)
¼
teaspoon
baking powder
12
tablespoons
unsalted butter
(cut into ½ inch cubes and chilled)
1
egg yolk
2
tablespoons
lemon juice
½
teaspoon
vanilla extract
GLAZE
1
tablespoon
cream cheese
2
tablespoons
lemon juice
1 ½
cup
powdered sugar
Instructions
Combine the sugar and lemon zest in a food processor until combined and sugar is slightly damp (about 30 seconds).
Add flour, salt and baking powder and pulse until combined.
Add butter on top of flour/sugar mixture and pulse until mixture resembles cornmeal.
In a small bowl, combine egg yolk, lemon juice and vanilla extract. Add to flour/sugar mixture and pulse until it forms a dough.
Roll dough into a cylinder 2 inches around. Wrap in waxed paper and chill for 45 minutes in freezer.
Preheat oven to 375 degrees.
Slice dough into ½ inch thick rounds and place on cookie sheets 1 inch apart.
Bake 12-15 minutes until cookies are just browning around the edges. Move to a cookie sheet and cool.
Combine glaze ingredients in a medium bowl and whip until smooth. Spread a thin layer of glaze on each cookie and let set until hardened.