Monday, June 29, 2009
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.
Bake until edges are golden, 15 to 17 minutes. Let cool 2 minutes on sheet, then transfer to a wire rack to cool completely.
While cookies are cooling, make lemon glaze: In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth. Spread cookies with lemon glaze and let set, about 1 hour.