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Lemon Sunshine Cookies
These tender buttermilk cookies have a double hit of lemon: zest in the dough and lemon juice in the glaze.
About This Recipe
| Yield: | makes about 2 dozen cookies |
| Active time: | 25 minutes |
| Total time: | 1 hour 10 minutes. |
| This recipe appears in: | Cookie Monster: Lemon Sunshine Cookies |
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1 extra large egg yolk
- 1/4 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 tablespoons buttermilk
- 1 1/2 packed teaspoons finely grated lemon zest
- 1/8 teaspoon salt
- 1/2 cup confectioners sugar
- 2 tablespoons lemon juice
Procedures
-
1
In a large bowl, beat together butter and sugar until light and fluffy. Add egg yolk and vanilla and beat until well combined.
-
2
Add flour and beat until dough begins to form. Add buttermilk. Beat in zest and salt until dough comes together. Divide dough into two parts. Roll each part into a log that is 1.5 inches wide. Wrap each log in plastic wrap. Let dough chill in refrigerator for 30 minutes.
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3
Preheat oven to 350°F. Line two baking sheets with parchment paper.
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4
Take dough out of refrigerator and cut into 1/4 inch thick slices. Arrange cookies on baking sheets and bake until dry and turning golden, about 15 minutes.
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5
In a small bowl, whisk together confectioners sugar and lemon juice.
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6
When cookies are cool enough to handle, dip the top of each cookie in the glaze. Let dry for 10 minutes.
