Lemon Cookie Recipe

This lemon cookie recipe will satisfy those who like tangy lemon cookies and I must confess I am one of those people.

Crispy little shortbread-like cookies, flavored with lemon then topped with a tangy lemon glaze, these cookies are a fabulous choice any time of the year. Some cookies are definitely better eaten at a certain time of year, but these are truly year-round cookies.

A light lemon cookie with which to fill the cookie jars - a real crowd pleaser.

Lemon Cookie Recipe

Ingredients

• 1 cup / 8 oz / 225 g unsalted butter
• ¾ cup granulated sugar
• 2 eggs
• 1 tablespoon grated lemon zest
• 3 cups plain / all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Lemon Glaze

• 1 - 2 tablespoons lemon juice
• 1 ½ cups icing / confectioners sugar
• Few drops of lemon coloring

Method

1. Cream the butter and sugar together with an electric mixer until the mixture is fluffy and has lightened in color.

2. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and beat until smooth and creamy.

3. Sift together the flour, baking powder and salt and add to the butter mixture in 3 batches. Beat after each addition until just combined.

4. Divide the dough into two, and roll each portion into an 8 inch log. Wrap in plastic wrap and chill in the refrigerator overnight.

5. When ready to bake remove from the fridge and cut into 6 mm / ¼ inch slices. Place on baking trays lined with baking parchment, leaving a 2 inch space between each cookie. Bake in a moderate (180°C / 375°F) preheated oven for 7 - 10 minutes or until the edges are golden.

6. Let stand on the cookie trays for a few minutes then transfer to wire racks using a slotted spatula.

7. When completely cool decorate with lemon glaze. To make lemon glaze, stir sufficient lemon juice into confectioners sugar until a spreadable consistency. Add a few drops of yellow food coloring if you want the glaze to have a lemon color.

Decorating

There are a number of different ways to jazz up your lemon cookies.

• Spread the lemon glaze over the cookies using a small spatula.

• Spoon glaze into a piping bag fitted with a small writing tip and drizzle glaze across the top of the cookies. The glaze will need to be firm enough to hold its shape when piped. Adjust the consistency by adding more confectioners sugar.

• Melt some white chocolate over a pan of simmering water and dip half of each cookie into the melted chocolate. Leave to set on waxed paper.

Cook’s Tips

So that the logs keep their round shape, turn them regularly while they are chilling.