Adapted from Joy of baking
Cookies ingredients
135 grams castor sugar
1 tablespoon freshly grated lemon zest
200 grams unsalted butter, at room temperature
35 gram egg yolks at room temperature
260 grams all purpose flour
1/4 teaspoon salt
Methods
Lemon Cookies:
In a small bowl mix the sugar with the lemon zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes). Beat in the egg yolks. Scrape down the sides of your bowl as needed.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and mix with hand until the mixture starts to form large clumps. Divide the batter in half and shape each half into a log that is about 6 inches (15 cm) long and 2 inches (5 cm) wide. Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.)
Preheat your oven to 180 degrees C. Line a baking sheet with parchment paper.
Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch (.5 mm) thick cookies. Place the cookies on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.
Lemon Glaze Ingredient
55 grams icing sugar sifted
1-2 tablespoons of freshly squeezed lemon juice
Method
Lemon Glaze:
Place the icing sugar in a small bowl. Add enough lemon juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container.
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