I can’t begin to tell you how wonderful these taste. They have a wonderful light lemony flavor perfect for a light after dinner dessert served with iced tea.
LEMONADE ICEBOX COOKIES
- 3 sticks of salted butter room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- Grated zest of two lemons (save lemon for icing)
- 3 ½ cups all-purpose flour
- ¼ teaspoon sea salt
Preheat the oven to 350 degrees.
Using a micro-plane, zest two lemons. (Save 1 tablespoon lightly packed for the icing) In mixer using your paddle attachment cream your butter and sugar. Add the zest and vanilla after scraping down the sides.
In a separate bowl, sift the flour. Add the salt to the flour and incorporate into the butter mixture. Dough should come together. You have a few crumblies but work them into the dough. Divide the dough into 2. Roll out into a 1 ½ inch log. Wrap with parchment paper. Place in refrigerator for 2 ½ hours.
Remove the rolls from the fridge. Slice ¼ inch thick. Place on ungreased cookie sheet and bake from 8 to 12 minutes or until the edges turn a little brown. Remove immediately and let cook on a cookie rack.
When cool you can ice.
- 1 pound confectioners sugar
- ¼ teaspoon kosher salt
- 1 Tablespoon lemon zest
- 6 Tablespoons of fresh lemon juice
- 1 Tablespoon water
In a medium bowl using a whisk, mix all the ingredients. The icing should be very runny and lump free. Using your tongues, dip the cookie on one side, and then roll it over to the other side. Remove from the bowl and allow it to drip in the bowl. Place on a cookie cooling rack that has freezer paper underneath to catch the drippings.
Let dry for hours before storing.