Glazed Lemon Cookies

These glazed lemon cookies are my boy’s most requested cookies. They also happen to be the ones I bring most often for parties in the summer or during the holidays. For the true lemon lovers, these cookies don’t disappoint.

The recipe comes from Martha Stewart. The trick is not to overcook them. (Lemon hockey pucks are not in high demand.) The dough comes together easily and freezes well.

I have also made them with lime or orange zest, but have to say the lemon is the true winner.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg, room temperature
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 cup granulated sugar
• 2 teaspoon vanilla bean paste (or pure vanilla extract)

Lemon Glaze

• 1 cup confectioner’s sugar, sifted
• 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice

Directions:

1. In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest.

2. In a separate large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.

3. Add in the egg, vanilla, and lemon juice and beat until combined.

4. With the mixer on low, slowly blend in the flour.

5. Line a cookie sheet with parchment, using a small cookie scoop, drop dough by the teaspoon about 1 inch apart.

6. Bake the cookies at 350 degrees for about 10-12 minutes, until edges are golden. Do not overcook! Let cool for a couple minutes on the cookie sheets before transferring to wire racks to cool completely.

7. When completely cool, spread lemon glaze over cookies (recipe follows).

Lemon Glaze Directions:

1. Whisk 1 cup of confectioners’ sugar with 2 tablespoons of finely grated lemon zest.

2. Slowly mix in the lemon juice until you get the desired consistency. I like mine fairly thick.

3. Using a pastry brush, brush the glaze on each cookie.

Enjoy!