Lemon Icebox Cookies

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
Freeze the dough of these slice-and-bake cookies for up to one month. Just thaw and slice for fresh-baked cookies anytime.
Ingredients
3/4 cups (1.5 sticks) unsalted butter, softened
1/2 cups light brown sugar
1/2 cups granulated sugar
1 large egg
2 Tbsp honey
1 Tbsp grated lemon zest
1 tsp pure lemon extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 cups confectioners' sugar
 
Directions
1. Make the dough: In a large bowl using a mixer on medium speed, beat butter and sugars until light and fluffy. Add the egg, honey, zest, and extract and beat until combined. Reduce mixer speed to low and add the flour, baking powder, and baking soda. Mix until well blended and a sticky dough forms. Remove dough from bowl and divide in half. On a sheet of parchment or waxed paper, form each dough half into a log about 1 1/2 inches in diameter. Tightly wrap in the paper and refrigerate until dough is firm -- 2 to 3 hours.
2. Bake the cookies: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Unwrap one log of the dough and slice 5/8-inch-thick rounds. Place cookie-dough rounds 2 inches apart on the baking sheet. Rewrap remaining dough and keep chilled until ready to bake. Bake until the cookies are golden -- 11 to 13 minutes. Carefully transfer cookies with a spatula to wire racks and cool completely. Sprinkle tops of each cookie with a thin, even layer of confectioners' sugar. Store in an airtight container for up to 4 days or freeze, without confectioners' sugar, for up to 4 weeks.
 
Categories:
Meal   SnackDish   Dessert
Cooking Method   BakedStyle   Gourmet
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes




Kathryn Coil

Member since Jan 2010

More recipes like this one...