Lemon Glazed
16 June 2010
For anyone who loves lemon, you're in for a treat. The cookies have a light lemon flavour but for an extra burst of tanginess, you must add the glaze. On Martha Stewart's website, the cookies appear to be quite flat holding a sizeable amount of glaze; however, my cookies turned out quite domed leaving much glaze to drip down the sides. In saying that, I had about half of the glaze left so, of course, I had to bake another batch of cookies. One should never waste frosting, right? I should also mention that the second time around, I used exactly a tablespoon of dough for each cookie, instead of "heaping" tablespoons, and ended up making about 35 cookies instead of 24. Life is good.
marthastewart.com, makes 24
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze (below)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Lemon Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.