Lemon Icebox Cookies
Freeze the dough of these slice-and-bake cookies for up to one month. Just
thaw and slice for fresh-baked cookies anytime.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons honey
1 tablespoon grated lemon zest
1 teaspoon pure lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup confectioners' sugar
1. Make the dough: In a large bowl using a mixer on medium speed,
beat butter and sugars until light and fluffy. Add the egg, honey, zest, and
extract and beat until combined. Reduce mixer speed to low and add the flour,
baking powder, and baking soda. Mix until well blended and a sticky dough forms.
Remove dough from bowl and divide in half. On a sheet of parchment or waxed
paper, form each dough half into a log about 1 1/2 inches in diameter. Tightly
wrap in the paper and refrigerate until dough is firm — 2 to 3 hours.
2. Bake the cookies: Preheat oven to 325 degrees F. Line a baking
sheet with parchment paper. Unwrap one log of the dough and slice 5/8-inch-thick
rounds. Place cookie-dough rounds 2 inches apart on the baking sheet. Rewrap
remaining dough and keep chilled until ready to bake. Bake until the cookies are
golden — 11 to 13 minutes.
Carefully transfer cookies with a spatula to wire racks and
cool completely. Sprinkle tops of each cookie with a thin, even layer of
confectioners' sugar. Store in an airtight container for up to 4 days or freeze,
without confectioners' sugar, for up to 4 weeks.
Yields: 20 cookies