Lemon Icebox Cookies


2 c all-purpose flour

1 c confectioners’ sugar

1 tsp. coarse salt

1 Tbsp. plus 1 tsp. lemon zest

1c (2 sticks) unsalted butter, cold, cut into pieces

2 large egg yolks

1 tsp. fresh lemon juice

¼ c granulated sugar, for rolling


Preheat oven to 350 degrees. In a food processor, pulse flour. Confectioners’ sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 ½ inch-wide log. Wrap in plastic and freeze until firm, about 2 hours or up to 1 month.

Spread granulated sugar on a piece of parchment paper; roll logs over sugar to coat. Slice logs into ¼-inch-thick slices and arrange, 1 inch apart, on two parchment lined baking sheets. Bake until cookies are golden brown around the edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Enjoy!

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