1 Tbs. plus 1 tsp. lemon zest, plus 1 tsp. fresh lemon juice
1 cup unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar for rolling
Instructions
In a food processor, pluse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pluse until dough comes together. Divide dough in half and form each into a 1 1/2 inch wide log. Wrap in plastic wrap and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 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, roatating sheets halfway through. Transfer cookies to wire racks to cool. To store, cover and keep at room temperature for up to 5 days.
Originally Submitted
6/25/2010
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