When I made them, I divided the dough in two logs and one of them I froze for a month and baked yesterday -- perfect. Two suggestions: if you do freeze some dough, let it sit on the counter for a few minutes before you try to slice it; if it's too frozen, it will crumble. Also, I found the baking time to be more like 9 or 10 minutes rather than the 16-20 minutes recommended. Lastly, you can dip these cookies or just spoon the glaze on top -- any glaze on the plate only adds to the cookie.
Glazed Lemon Cookies (from Real Simple magazine)
Makes 48 cookies Hands-On Time: 20m Total Time: 1hr 45m
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice, plus more if necessary
- 1 teaspoon grated lemon zest
- With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
- Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
- Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
- 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). Dip the top of each cookie into the glaze and let set, about 15 minutes.