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Lemony Slice-And-Bakes

This one also comes from Bon Appetit’s holiday gift edition and I wouldn’t change much.  The one change I would do for sure is instead of forming a long, I would form dough into a ball and chill in refrigerator for an hour then roll the dough out and use a cookie cutter to get nice rounds.  Maybe I am lazy but I found it hard to roll nice logs out.

I had extra chocolate left from the almond cookies so I drizzled that on top as well, turned out wonderful and these cookies were a hit.  I took some to my happy hour place and the chef said he ate four alone and he does not even like lemon!  Needless to say, they were gone quite quickly.

lemon cookies with chocolate drizzle

The rest is quoted from BA.

To keep the rolled dough’s cylindrical shape, chill or freeze it inside empty cardboard paper-towel tubes.

Makes about 50

 Ingredients:

Cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 4 large egg yolks

Icing

  • 1 1/4 cups powdered sugar
  • 2 tablespoons (or more) fresh lemon juice
  • Food coloring (optional)
  • Sanding sugar (optional)

Preparation

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 3 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. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Arrange racks in lower and upper thirds of oven; preheat to 350°. 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, 16–18 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 Tbsp. juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes.
    DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

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