Happy Mother’s Day! I hope everyone is enjoying a fabulous day with your mums (yes…I am British this morning).
Glazed Lemon Cookies
Makes 3 dozen
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 tbsp lemon zest
1 cup unsalted butter, at room temperature
1 tsp vanilla extract
1 cup powdered sugar
4-5 tsp fresh lemon juice
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
Whisk together the flour, baking powder and salt in a bowl.
In a separate bowl, combine the sugar and lemon zest. Using your finger, rub together the sugar and lemon zest until fragrant.
Beat together the butter and lemon/sugar mixture until light and fluffy. Then add the egg and vanilla extract and continue beating. Once the batter is smooth, slowly beat in the flour mixture on low speed until it is completely blended.
Drop a tablespoonful of batter onto the prepared baking sheets 2 inches apart. Use the palm of your hand to flatten the cookies.
Bake for 12-14 minutes until the cookies are just set and slightly golden brown. Rotate the baking sheets halfway through the baking time to ensure all cookies are baked evenly. Cool the cookies on the baking sheet for 2 minutes before transferring to a rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let the cookies sit until the glaze has set. Serve.
Photo and recipe courtesy of Two Peas and Their Pod