Italian Lemon Cookies
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. salt
1 cup butter {2 stick}
3/4 cup sugar
3/4 cup sugar
3 tbsp. lemon zest
1/4 cup lemon juice
3 eggs
1 tsp. vanilla
Lemon Glaze
1 cup powder sugar {sifted}
2 tbsp. lemon juice
Directions for cookies
-Preheat oven to 350F
-Combine the flour, baking powder and salt together in a bowl. Set aside.
-Rub the sugar and lemon zest together to separate any clumps of zest.
-Cream butter and sugar together in a stand mixer on medium speed until fluffy {about 3 minutes}
-Add lemon juice to the creamed butter mixture and stir for 1 minute
-Add eggs to the creamed butter on low speed until incorporated
-Combine dry and wet ingredients, mix on low until batter is evenly combined
-Chill dough for 20 minutes in the freezer.
-Chill dough for 20 minutes in the freezer.
-Roll dough into 2 inch balls, slightly flatten between your hands and place on a lined cookie sheet {I use silpat}.
-Bake at 350 for 15 minutes. Cookies will be done when slightly firm to the touch with light brown edges.
-Wait until cookies have completely cooled before dipping the top side into the glaze.
-Set on cooling rack with wax paper below it {to catch glaze drippings}.
Directions for lemon glaze
Mix powdered sugar and lemon juice together until the sugar has dissolved.
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