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I really don’t have any sort of obsession here, I just think lemons were speaking to me from the bottom drawer of the refrigerator. While I had that giant bag of lemons I did a lot of research for lemon recipes and found so many that sound terrific, it was hard just to pick a few. I made Oven Roasted Green Beans with Lemon & Pecans; Lemon Chess Pie and Lemon Ice Box Pie but still had a few lemons left over. This cookie recipe caught my eye because the dough is frozen then sliced and baked when you need a fresh cookie. I’m not sure there is a time when I don’t need (or at least want) a fresh cookie.
Lemon Icebox Cookies
- 2 cups all-purpose flour spooned and leveled
- 1 cup confectioners' sugar
- 1 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 cup unsalted butter softened and cut into pieces
- 2 large egg yolks
- ¼ cup granulated sugar for rolling
- ¾ cup powdered sugar
- ¼ cup butter softened
- 1 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
- 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 ½ inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350°F. Spread granulated sugar on a piece of parchment paper and roll logs over sugar to coat. Slice logs into ¼ inch thick slices and arrange 1 inch apart of a parchment lined cookie sheet. Bake until cookies are golden brown around the edges, about 12 minutes, rotating the sheet halfway through cooking time. Cool cookies on a wire rack. Store in airtight container at room temperature up to 5 days.
For the Frosting:
- In a small bowl mix all frosting ingredients until fluffy. Frost cooled cookies.
Have a great weekend and thanks so much for stopping by!
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