Zesty Cookies (Print Version)
# Ingredients:
01 -
133g (2/3 cup) white sugar.
02 -
Zest of fresh lemon (6g, about 2 tablespoons).
03 -
168g of room-temperature unsalted butter (3/4 cup).
04 -
A couple of drops (2g) vanilla.
05 -
Tiny pinch (1/4 teaspoon) of fine salt.
06 -
245g plain flour (1 3/4 cups).
07 -
A third cup of sugar (67g).
08 -
One melted tablespoon of butter (14g).
09 -
A small pinch of salt.
10 -
1 teaspoon lemon zest, finely grated.
11 -
Powdered sugar (90g or about 3/4 cup).
12 -
Juice from a lemon (10g or 2 teaspoons).
13 -
Milk (10g, equal to 2 teaspoons).
# Instructions:
01 -
Throw the sugar and lemon zest into a food processor or whip together in a mixer until fully blended.
02 -
Whip butter, your lemon-sugar mix, vanilla, and salt together until smooth. Slowly work the flour in. The dough may crumble but squishes together easily.
03 -
Split dough in two. Shape each half into a log about 6½ inches long. Cover with plastic wrap and chill for an hour.
04 -
Coat chilled logs with sugar. Slice into 1/2-inch thick pieces. Refrigerate slices 20 min while warming oven to 350°F.
05 -
Pop in oven for 14-15 minutes until cookies lightly golden. Cool on baking tray 5 minutes, then move onto a rack to cool completely.
06 -
Stir glaze ingredients together. Dip cookies in or drizzle over the tops. Let it harden up before serving.
# Notes:
01 -
Don't swap out European butter for this.
02 -
You can freeze both dough logs or ready-to-eat cookies.
03 -
To get even slices, use empty paper towel rolls as guides.
04 -
Mixing zest with sugar really boosts flavor.
05 -
These are good for up to 5 days when stored right.
06 -
Perfect if you need to bake ahead of time.