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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.
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 & 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 1/2 inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees. Spread granulated sugar on a piece of parchment paper and roll logs over sugar to coat. Slice logs into 1/4 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.
(Adapted from Land-O-Lakes Lemon Meltaway recipe)
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
In a small bowl mix all frosting ingredients until fluffy. Frost cooled cookies.
Have a great weekend and thanks so much for stopping by!