Sorry for the delayed post but this week was crazy – the last night of the 2nd term of grad school and filling in for the wife’s boss at school for the week (long story).
The week before that was February break so I decided to take Grand Theft Cookie on the road. First stop: back home to bake some cookies with Mom. Since it’s her kitchen, it was her choice of what to make. She selected:
Glazed Lemon Cookies
We also had some help from special guest sous chef Maddie
Original Source: Real Simple magazine
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest
With an electric mixer, beat the butter and granulated sugar until fluffy.
Add the egg yolks, vanilla, and salt and beat to combine.
Gradually add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350° F.
Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets.
Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary).
Dip the top of each cookie into the glaze and let set, about 15 minutes.
Result: So good that Dad couldn’t wait for the glaze to set.
If you want me to come to your house to make some cookies for a future post, let me know!