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Glazed Meyer Lemon Cookies

Featured in the Honolulu Star-Advertiser on October 31, 2012.

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Ingredients:

Glazed Meyer Lemon Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla

Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons finely grated lemon zest
  • 1/3 cup fresh lemon juice

Directions:

  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest; set aside.
  4. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.
  5. Add egg, vanilla, and lemon juice and beat until combined.
  6. With mixer on low, slowly beat in flour mixture.
  7. Drop dough by heaping tablespoons, 1 inch apart, onto baking sheets.
  8. Bake until edges are golden, about 15 to 20 minutes, rotating sheets halfway through.
  9. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.
  10. Drizzle cookies with glaze and let set for about 1 hour.

Makes 2 dozen cookies.

Glaze:

  1. In a medium bowl, whisk together sugar, lemon zest, and lemon juice until smooth.

Approximate Nutrient Analysis per cookie:
150 calories, 4 g fat, 2.5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 27 g carbohydrate, 0 g fiber, 18 g sugar, 1 g protein

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