Lemon Icebox Cookies
- 1 stick unsalted butter, room temperature
- 1/3 cup sugar
- Zest of 1 lemon, plus extra for garnish
- 1 egg
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
Lemon Icebox Cookies
Featured in the Honolulu Star-Advertiser on January 11, 2017.
Ingredients:
Directions:
- Line a baking sheet with parchment paper.
- In medium bowl, use electric mixer to beat butter with sugar and lemon zest until fluffy, 4-5 minutes.
- Add in egg and mix until combined.
- Add in flour and salt; mix again.
- Place dough on the long side of baking sheet and roll into a rounded log shape.
- Wrap log with parchment paper and twist the ends.
- Refrigerate for two hours before slicing or place unused dough in the freezer.
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- Slice log into 1/4-inch thick slices and transfer to baking sheets.
- Bake until golden, 8-10 minutes.
- Cool completely before icing.
- In a small bowl, whisk powdered sugar with cream to combine.
- Spoon 1 teaspoon of icing on each cookie and spread to combine.
- Garnish with zest and serve.
Makes 2 dozen cookies.
Approximate Nutrient Analysis per small cookie:
90 calories, 5 g fat, 3 g saturated fat, 20 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0 g fiber, 5 g sugar, 1 g protein
