Lemon Icebox Cookies

This was my first time making icebox cookies and I was very happy with how they turned out.  In terms of baking (which often scares me!), this is a very simple recipe. Texture reminds me of shortbread and they are not too sweet so they work well as dessert or as a snack. I added a bit of additional lemon zest to the recipe which created an authentic-lemony flavor that really stood out. Great with hot tea!

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)

• 1 cup confectioners’ sugar

• 1 tsp. coarse salt

• 1 and 1/2 tbsp. lemon zest

• 1 tsp.  fresh lemon juice

• 1 cup (2 sticks) unsalted butter, cut into pieces

• 2 large egg yolks

• 1/4 cup granulated sugar, for rolling

Instructions

In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add the butter and process until the dough is finely crumbled. Add egg yolks and lemon juice; pulse until dough comes together.

Divide dough in half and form each into a log that is about an inch or so wide. 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-inch-thick slices and arrange, 1 inch 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.

Makes: About 50 cookies

Recipe Source: Adapted from Martha Stewart

Time: 45 minutes plus freeze time