Iced Lemon Rounds

Posted on December 17, 2008
Filed Under cookies, holidays |

Iced Lemon Rounds

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted
butter, softened
½ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs
2 tablespoons finely grated
lemon zest (from about 2
lemons)
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract

LEMON ICING
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice
2 teaspoons milk

Procedures
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.

WHISK together the flour, baking powder, and salt in a medium bowl.

USING an electric mixer, beat the butter in a large bowl until creamy.
Add the granulated and confectioners’ sugars and beat until smooth
and creamy. Beat in the eggs, then the lemon zest, lemon juice, and
vanilla. With the beaters on low speed, mix in the flour mixture just
until fully incorporated. The dough will be thick and a little sticky.

DROP the dough by slightly rounded tablespoonfuls onto the prepared
sheet(s), arranging about 2 inches apart. Flatten the mounds slightly
with your fingers to about a ½-inch thickness. Bake for about 13 minutes or until pale on top and golden on the bottom. The cookies should feel set but still tender inside. (If using 2 cookie sheets, rotate them from top to bottom and front to back about halfway through baking.)

Transfer the cookies to a rack to cool completely.

FOR THE ICING: Whisk the confectioners’ sugar, lemon juice, and milk
in a small bowl. Spread the icing on the tops of the cookies using a
small spreader or a table knife. Let the cookies stand on a rack until
the icing sets.
STORE, layered between sheets of wax paper, in an airtight container
for up to 1 week.

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