Monday, May 3, 2010

lemon icebox cookies

the goods:

2 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together.

Divide dough in half and form each into a 1 and 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours.

Preheat oven to 350 degrees. Spread granulated sugar on a plate.

Roll logs over sugar to coat.

Slice logs into 1/4-inch-thick slices.

Arrange. 1 inch apart, on a parchment-lined baking sheet.

Bake until cookies are golden brown around edges, about 15 minutes.

Transfer to a wire rack to cool.

Repeat with remaining cookie slices.


Brock and Aj said...

Yay! Another lemon cookie! I will be making these within the week :)

Kiersten said...

those look so good! I'm coming over for leftovers!!