Lemon Butter Cookies

When it comes to sweets, most of the time I could take them or leave them.

It is no secret that I would choose salty over sweet any day.

But there are a few sweet treats that will suck me in any time.

I am literally incapable of turning down Red Vines, any chocolate lava cake or any dessert where lemon is involved.

Seriously, if there is even a hint of lemon I’m sold.

These are lemony, and buttery and not to sweet.

They are the perfect coffee or tea cookies.

Which means they are the perfect excuse to eat cookies for breakfast.

You will need…

1 cup plus 2 tablespoon flour

1/3 cup sugar

1/3 teaspoon salt

1 tablespoon lemon zest

3 tablespoons of lemon juice, divided

1 egg yolk

7 tablespoons butter, cold and chopped

2 cups powdered sugar

Start by combining the sugar, flour, salt and lemon zest in a medium bowl.

Add the butter into the flour mixture and combine it well with your hands until it is the texture of large crumbs.

Stir in the egg yolk and 1 tablespoon of the lemon juice.

Then, kneed the dough with your hands just until it comes together in a ball.

Slice the ball in half and roll it into 2 separate long circular rolls anywhere from 1 to 2 inches in diameter. 

Wrap them in plastic wrap and freeze them for 30 minutes.

Preheat your oven to 350 degrees.

When the dough has frozen, remove it from the plastic wrap and slice into ¼ inch slices. Make sure to rotate after every slice so that it stays circular.

Bake the cookies for 12 minutes.

While they are baking, combine the remaining lemon juice and the powdered sugar with a spoon.

When the cookies are done baking and have cooled slightly, use the back of your spoon to glaze the cookies.

Let the glaze set and serve.

Love and Beer Floats

Angela 

Lemon Butter Cookies

1 cup plus 2 tablespoon flour

1/3 cup sugar

1/3 teaspoon salt

1 tablespoon lemon zest

3 tablespoons of lemon juice, divided

1 egg yolk

7 tablespoons butter, cold and chopped

2 cups powdered sugar

Start by combining the sugar, flour, salt and lemon zest in a medium bowl.

Add the butter into the flour mixture and combine it well with your hands until it is the texture of large crumbs.

Stir in the egg yolk and 1 tablespoon of the lemon juice.

Then, kneed the dough with your hands just until it comes together in a ball.

Slice the ball in half and roll it into 2 separate long circular rolls anywhere from 1 to 2 inches in diameter. 

Wrap them in plastic wrap and freeze them for 30 minutes.

Preheat your oven to 350 degrees.

When the dough has frozen, remove it from the plastic wrap and slice into ¼ inch slices. Make sure to rotate after every slice so that it stays circular.

Bake the cookies for 12 minutes.

While they are baking, combine the remaining lemon juice and the powdered sugar with a spoon.

When the cookies are done baking and have cooled slightly, use the back of your spoon to glaze the cookies.

Let the glaze set and serve.