Lemon Icebox Cookies

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The frosting on these cookies is optional, but too delicious to pass up.
1 stick butter, softened
2/3 cup sugar
1 egg yolk
1 tablespoon lemon zest
1 1/2 teaspoons lime zest
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup plus 2 tablespoons cake flour
1/4 teaspoon salt
3/4 cup confectioners' sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1. Cream together butter and sugar until light and fluffy.  Beat in egg yolk, lemon and lime zest, and vanilla. 
2. In another bowl, combine the two flours and salt.  Add to butter mixture and slowly beat until flour disappears and dough holds together.  Remove, press into ball, and divide in two.  Handling lightly, on floured board, press each piece into a small log, about 1 1/2 x 4 inches.  Wrap each in plastic and chill 1 hour, or as long as a week.
3. To bake, preheat oven to 375 degrees F. Lightly grease 2 cookie sheets and line with parchment paper, if desired.  Cut each log across width into 3/8-inch slices.  Arrange slices on cookie sheets, 1 inch apart, and bake about 10 minutes, until edges are just golden and centers are set.  Transfer to racks to cool.
4. For frosting, whisk together confectioners' sugar and lemon juice in a small bowl until smooth and thin enough to drizzle over cookies.  You may have to thin with a few drops more of lemon juice to get to the right consistency.
5. Drizzle the frosting on each cookie in a zigzag pattern or other decorative pattern.  Dry and store in tins.
6. Makes 30 cookies.
Dish   Cookie

Dawn Knowlton

Member since Jan 2010

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