Cakery Friday: Lemon Butter Cookies

It’s so hot outside, I feel like I could permanently move into a swimming pool. Since that’s not feasible, I’m thinking that eating an entire batch of these lemon butter cookies might make me feel a little cooler?  Maybe?  Maybe not? For the sake of my sanity, I’d be willing to give it a shot.

These  cookies are truly a summer treat. They are buttery and crisp on the outside, yet melt in your mouth. The added lemon zest in the dough makes these pop with flavor!

Gather all of the ingredients.

Mix together 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon fleur de sel {or you can substitute regular iodized salt} and 1 tablespoon finely chopped lemon zest.

Add 7 tablespoons unsalted butter that is well chilled and diced. Rub the butter into the flour mixture or cut it in with a pastry cutter until combined into what looks like coarse crumbs.

Add one egg yolk and stir with a fork until blended.

Knead the dough until it comes together and forms a ball. {If the dough is too dry add a little ice water, if it feels too sticky add some flour}. Halve the dough and roll each half into a log about 2 inches and diameter. Wrap each log with plastic wrap and freeze for 30 minutes.  Once chilled  remove dough from freezer and slice into 1/4-inch rounds using a serrated knife {roll the dough a quarter-turn after each slice so the long stays round}.  Repeat the second log.

Place on a baking sheet lined with a Silpat mat or parchment paper and bake in a 350 degree oven for 12 minutes. Transfer to a rack and allow to cool completely.

To make the glaze: Mix 1/2 cup confectioners’ sugar in a bowl with 1 1/2 tablespoons lemon juice. Whisk to thicken. {If too thin, add more confectioners’ sugar} Pipe or spread across cookies.

For a printer-friendly version of this recipe click here: Lemon Butter Cookies



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