Sunday, June 20, 2010

Lemon Cookie

Salt has perfected this recipe for lemon cookies. Slightly cakey in texture. Modified from a Better Homes and Gardens recipe for Sugar Cookie Cutouts after a night of drinking and other know the type of night that you don't have the patience to roll out and cut cookies into shapes. We've also made the glaze with orange zest and juice, making them taste like a cookie version of a dreamcicle.


  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
Powdered Sugar Icing
  • 2 cups powdered sugar
  • 1/2 teaspoon lemon zest
  • Juice from 1/2 lemon
  • 2 tablespoons milk plus additional milk as needed


1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll dough into 1/2 inch balls and press down on them with the bottom of a drinking glass to shape. Place 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.

4. Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar and lemon zest and lemon juice. Stir in 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. Dip cooled cookie tops into glaze and put them back onto the wire rack to cool and dry completely.

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