Makes 24 large cookies, so double this recipe and make small cookies; then it makes about 80!
Preheat oven 350
Cookie Dough
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbs grated lemon zest, plus 2 Tbs lemon juice
1/2 c (1 stick) unsalted butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
Lemon Glaze
2 cups confection sugar
2 Tbs finely grated lemon zest
1/3 cup lemon juice
In bowl, whisk together ingredients until smooth
In medium bowl, whisk together flour, soda, salt, and lemon zest.
In large bowl with electric mixer, beat together butter & sugar until light and fluffy; add egg, vanilla, & lemon juice.
Beat until combined.
With mixer on low, beat in flour mixture.
Drop with tsp, 1 " apart on baking sheets. I like to line cookie sheet with a silpat mat.
Bake until edges are golden brown about 15-20 minutes
Let cool 2 min on cookie sheet, then transfer to wire rack to cool completly.
Spread or drizzle cookes with lemon glaze and let set 1 hour. (I freeze cookies on cookie sheet, then transfer to a cooklie tin or ziplock bag--often I refreeze cookies.)
These are delicious cookies!
Ellen Powley
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