Friday, December 24, 2010

Lemon Icebox Cookies

Lemon Icebox Cookies

Makes about 4-5 dozen.

It's Christmas Eve! You're probably enjoying time with family and preparing for Santa Claus. I'm sure you are done baking at this point, but keep this in mind for next holiday season... or this summer. It's a refreshingly tart butter cookie that will add a blast of sunshine to your holiday cookie platter.
Source: Everyday Food magazine

2 c. all-purpose flour
1 c. confectioners' sugar
1 t. coarse salt
1 T. plus 1 t. lemon zest
1 t. fresh lemon juice
1 c. (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 c. granulated sugar, for rolling

In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1-1/2"-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4"-thick slices and arrange, 1" apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

A Note From The Little Lady: Sometimes I read recipes like this, and I get turned off by the use of the food processor and parchment paper. If you want to use you stand mixer, as I did, simply beat butter and confectioners' sugar together; add egg yolks, lemon zest, and lemon juice. Beat. Then add in salt and all-purpose flour. Mix until dough just comes together. When it comes to baking, just be sure to use nonstick cookie sheets -- I didn't have any problems.

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