Ingredients

The following ingredients have 36 Servings
  • 3/4 cups sugar
  • 2 tablespoons lemon zest (2 lemons)
  • 1 3/4 cup flour
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1/4 teaspoon baking powder
  • 12 tablespoons unsalted butter (cut into 1/2 inch cubes and chilled)
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cream cheese
  • 2 tablespoons lemon juice
  • 1 1/2 cup powdered sugar

Instruction

  • Combine the sugar and lemon zest in a food processor until combined and sugar is slightly damp (about 30 seconds).
  • Add flour, salt and baking powder and pulse until combined.
  • Add butter on top of flour/sugar mixture and pulse until mixture resembles cornmeal.
  • In a small bowl, combine egg yolk, lemon juice and vanilla extract. Add to flour/sugar mixture and pulse until it forms a dough.
  • Roll dough into a cylinder 2 inches around. Wrap in waxed paper and chill for 45 minutes in freezer.
  • Preheat oven to 375 degrees.
  • Slice dough into 1/2 inch thick rounds and place on cookie sheets 1 inch apart.
  • Bake 12-15 minutes until cookies are just browning around the edges. Move to a cookie sheet and cool.
  • Combine glaze ingredients in a medium bowl and whip until smooth. Spread a thin layer of glaze on each cookie and let set until hardened.