Lemon Cookies

Drizzled with a lemony glaze

I remember the first time I made these I thought: they need a little something. The lemon was there, but not as pronounced as I hoped. So I experimented with them. This soft, billowy cookie is like a little summer in your mouth! 

I really like these cookies in the summer. For some reason they just seem to fit for that time of year.

• 2 sticks unsalted butter, room temperature
•  1  1/2 cups granulated sugar
•  4 tbsp lemon zest
•  2 tbsp fresh lemon juice
•  1 large egg
•  3 cups all-purpose flour
•  1 tsp baking soda
•  1/4 tsp salt
•  1/4 cup sugar, for rolling cookies

Begin by blooming the lemon zest. 

1. You do this by setting both the zest and the granulated sugar into the processor (not the sugar for rolling).
2. Process in pulses, beginning with three pulses and repeating until you smell the lemon

   

   You can also add some
   candied zest on top!

   
   

The cookies

1. Cream the butter until light in color
2. Add in the lemony sugar and cream some more.
3. Add in the egg until not seen.
4. Then add in the dry (flour, salt and baking soda) until just a few streaks show and finish up with the lemon juice.
5. You CAN add extract, but I don't think its necessary.
6. Allow the mixture to sit, covered, in the fridge for about 15 minutes then bring out and roll in the remaining sugar.
7. Bake at 350 for 8 minutes.

Cool and coat with the lemon glaze:

1. 1 cup powdered sugar, sifted
2. 1 tbsp clear KARO
3. 1 tbsp lemon zest
4. Lemon Juice (begin with 1 tsp and add until you achieve your desired consistency)
5. Sprinkle with yellow sprinkles if desired.