Sally's Baking Addiction Best New Cookies by Sally McKenney

Author:Sally McKenney
Language: eng
Format: epub
Publisher: MBI
Published: 2015-07-24T00:00:00+00:00

3 tbsp fresh lemon juice, divided

1/2 tsp vanilla extract

1 MAKE THE COOKIES: Using a hand-held or stand mixer fitted with a paddle attachment, beat the butter in a large bowl on high speed for 1 minute. Once creamy and smooth, add the granulated sugar. Beat on medium speed until fluffy and light in color. Beat in the egg, vanilla extract, lemon extract, and lemon zest on high speed until combined. Scrape down the sides of the bowl as needed. Add the flour and salt. Beat everything together on low speed for 1 minute, or until combined. The cookie dough will be thick and slightly sticky.

2 Turn the dough out onto a floured work surface, and with floured hands, divide into two. Shape each half into an 8-in-long (20cm) log, about 2 1/2in (6.25cm) in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is important for this cookie dough. I prefer to chill the logs overnight.

3 Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside. Pour coarse sugar onto a large plate.

4 Remove logs from the refrigerator and roll into coarse sugar. Slice each log into 9 or 10 equally thick cookies and place cookies on the cookie sheets about 2in (5cm) apart.

5 Bake the cookies for 12–14 minutes, or until brown around the edges. Allow to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely before glazing.

6 MAKE THE GLAZE: Whisk the confectioners’ sugar, 2 tablespoons of lemon juice, and vanilla extract together. It will be very thick. Whisk in 1 (or more) tablespoon(s) of juice, depending on how thick you’d like the glaze. Drizzle glaze over completely cooled cookies. Cookies will stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 7.

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