PIES AND TACOS
If you love a cookie that’s tender and buttery with a bright citrus punch, this recipe is for you.
Rub lemon zest into the sugar until fragrant. Add softened butter and beat for 2–3 minutes until light and fluffy using a hand or stand mixer.
Mix in the egg yolk, vanilla, and lemon extract. In a separate bowl, whisk flour and salt, then add to the wet ingredients. Mix just until combined—the dough should be soft but hold together.
Flatten the dough into a disc and wrap it tightly in plastic wrap or a freezer bag. Chill for at least 2 hours, or overnight.
Once you’ve cut out the cookies, chill the baking sheet in the fridge for 15 to 20 minutes while the oven preheats. Bake the cookies for 10 to 12 mins.
To make the glaze, melt-in the powdered sugar and 2 tablespoons of fresh lemon juice. Add more juice a few drops at a time until the glaze is smooth and thick but still pourable.
Dip the tops of each cooled cookie into the glaze, and, if desired, sprinkle a little fresh lemon zest over the tops while the glaze is still wet.
They’re beautiful, flavorful, and incredibly easy to make.