Glazed Lemon Cookies

For the true lemon lover, these crisp cookies are the perfect treat.

Everyday Food, May 2009

Makes 24

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
Lemon Glaze (below)

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.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking
sheets. 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. Spread cookies with Lemon Glaze and
let set, about 1 hour.

Cook's Note
Always zest the lemons (preferably with a Microplane tool) before
juicing them. For orange- or lime-flavored cookies, substitute the
zest and juice of those fruits.

Lemon Glaze

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.