This is a recipe of many firsts for me. My dad came home with a bag full of lemons and I had no idea what to use them for. It’s crazy, right? Lemons are one of the most versatile fruits. I decided to take it easy and use them in a cookie. Seems simple enough… and it is!
It was my first time juicing a lemon. First time zesting a lemon. First time using the new cookie cutters I got from Cost Plus World Market.
I must say, it is so much fun juicing lemons, manually. I had a little bit juice left over, and made lemonade with the rest of it.
Instead of rolling the logs into the sugar, I decided to sprinkle sugar on top of each cookie. It gives them more of a crunch I think.
Now, you don’t have to use a cookie cutter to cut these babies out, but I thought it’d look cuter. I’m all about cute things.
These cookies are more like shortbread cookies. They have a hint of lemon flavor to it. It was kind of surprising how little it tasted like lemon after seeing how much juice and zest went into it, but it was still good. I would suggest cutting down on the salt because for me, it was a tad too salty. I ended up burning the edges of my cookies a little bit, but it did not ruin the taste. I have one more roll of these cookies in the freezer, so when I decide to make them, I will not burn the edges!
Icebox cookies are great. You can make as many (or as little) as you want, and still save them for later… even months later! Just stick them in the freezer and whenever you feel like having some lemon cookies, just slice or cut out a few, and bake!
Lemon Icebox Cookies
Recipe from Martha Stewart
makes 60 cookies
2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners’ sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling
- In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.