Everyday Food, May 2009
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. (If doing this by hand, make sure your butter is nice & soft, otherwise, it’s quite a task without and electric mixer.)
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets (no grease/parchment paper necessary). Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Place paper towels or foil, anything to protect your counter under the cooling rack to catch the drippings from the glaze. Spread cookies with Lemon Glaze and let set, about 1 hour.
2 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.