Iced Lemon Delights  (Cookies)

Table of Contents: COOKIES

The cookie dough can be made and refrigerated 2 days before baking.

The icing can also be made 2 days before using and stored in an airtight container at room temperature.  Stir the icing before using.

TIPS:

1.  To easily separate eggs, see the photos of a neat trick in my “COOKING TIPS” category (find it & “click” on it in the lower left column of my website HomePage).

2. Lengthwise, cut a cardboard core of a paper towel roll.  This cardboard core helps roll the dough symmetrically.

 

Cookies:

1 cup granulated sugar

2 sticks (1 cup) butter or margarine, softened

2-½ cups plain flour

1 tsp. lemon extract

4 large egg yolks

 

Icing:

1 ½ cups confectioners’ sugar

At least 2 T. lemon juice, more may be needed

 

 

 

 

 

 

Separate the eggs; then discard the whites or refrigerate them to use in another recipe later.

 

Using an electric mixer with the large bowl, cream the sugar and butter until light and fluffy.   Beat in the egg yolks to blend.   Reduce the mixer speed to low and

slowly beat in the flour until well mixed, scraping the bottom and sides of the bowl occasionally.

 

Place ½ of the dough on a sheet of waxed paper.  Roll the waxed paper around the dough making a log of dough. Repeat with the remaining half of the dough to make a second log.  Since the dough is soft and sticky at this point, place the logs in the refrigerator for at least 1 hour to get firmer.

 

After 1 hour of refrigeration, remove one log at a time from the refrigerator to insert into the cut cardboard core. Squeeze the cardboard core to fit the dough log and roll forward and backward repeatedly to form a uniform quarter-sized dough log.  Place the rolled log back into the refrigerator.  Repeat the rolling process with the other softer dough log; then return it to the refrigerator to get firm again.

 

Preheat the oven to 350 degrees.  Line baking pans with parchment paper.  It will probably take 3 bakings to cook all of the cookies.  Slice each firm dough log into half; then remove the waxed paper from a half log and return the other half to the refrigerator.  Slice the dough log into thin slices and place on parchment paper about 1” apart.  Repeat slicing all dough logs.

 

Bake the cookies in the preheated oven for about 15 minutes or until the cookies are lightly golden brown on top and have browned edges.

 

Allow cookies to get cold before icing.

 

To Make Icing:

In small bowl with a pouring spout, whisk the confectioners’ sugar & lemon juice until well blended.  (If more juice is needed, add the juice by drops.)

 

Spoon or drizzle icing on the cold cookies & allow the icing to set for about 10 minutes before serving.  Store cookies in a tightly covered container.

 

Makes: 50 cookies.

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