Lemon Slice & Bakes
Here’s a cookie that doesn’t have a long shelve life in our house–they are that addicting. The perfect ratio of sweet and tart is the secret here. Good luck having just one!
Ingredients:
COOKIES:
2 1/2 cups all-purpose unbleached flour
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tbsp finely grated lemon zest
1 tsp vanilla extract
4 large egg yolks
ICING:
1 1/4 cups powdered sugar
2 tbsp (or more) fresh lemon juice
Sanding sugar (I used white)
COOKIES: Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 4 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10″ long log about 1 3/4″ in diameter. Wrap in plastic and chill until firm, about 1 hour. (Can be made 2 days ahead. Keep chilled.)
Arrange racks in lower and upper thirds of oven; preheat to 350F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4″ thick rounds. Transfer to prepared sheets, spacing 1″ apart.
Bake until cookies are firm and golden brown around edges, 12-14 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
ICING: Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2 teaspoonfuls if too thick. Spread or drizzle icing over cookies. Sprinkle with sanding sugar. Let stand until icing sets, about 10 minutes. (Can be made 3 days ahead. Store airtight at room temperature.)
