Recipe: Delicious Glazed Lemon Cookies

Glazed Lemon Cookies. Cook's Notes Always zest the lemons (preferably with a Microplane tool) before juicing them. Variations For orange- or lime-flavored cookies, substitute the zest and juice of those fruits. While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl.

This delicious lemon cookie recipe is the perfect amount of sweet and tart. These little lemon cookies are favorites of mine. We start with a buttery sugar cookie dough and infuse bright lemon flavor with both fresh lemon zest and lemon juice. You can cook Glazed Lemon Cookies using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Glazed Lemon Cookies

1. Prepare 250 gr of butter.
2. Prepare 1 and 1/4 cup of sugar.
3. Prepare 4 of egg yolks.
4. It's 1 tsp of vanilla essence.
5. Prepare 1/4 tsp of salt.
6. Prepare 3 Tblsp of corn flour/maziena.
7. Prepare 4 cups of flour.
8. It's 1 cup of icing sugar.
9. It's 3 tblsp of fresh lemon juice.
10. You need 1 tsp of lemon zest.

The cookiesView Recipe For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Glazed Lemon Cookies-soft, buttery lemon cookies with a simple lemon glaze.

Glazed Lemon Cookies step by step

1. Beat butter and sugar till white and creamy..
2. Add in egg yolks, vanilla and salt and beat to combine.
3. Add corn flour and slowly add flour to make a soft dough(u may need more or less than 4 cups depending on the weather).
4. Roll logs in wax paper and refrigerate for at least half an hour..
5. Slice and Bake at 180° for 16-20 mins till pinkish in colour.. Allow to cool completely...
6. In a small bowl, whisk icing sugar, lemon juice and zest until it forms a thick but pourable glaze.. (add more lemon juice if necessary...
7. Dip the top of each cookie in glaze and let set.

Line two baking sheet with parchment paper or a silpat mat. Whisk together flour, baking powder, and salt; then set aside. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). To Wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label.