MAKES ABOUT 30 COOKIES
The cookies are best eaten the day they are glazed. See the sidebars that follow the recipe.
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COOKIES |
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¾ |
cup (5¼ ounces) granulated sugar |
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2 |
tablespoons grated lemon zest plus 2 tablespoons juice (2 lemons) |
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1¾ |
cup (8¾ ounces) all-purpose flour |
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¼ |
teaspoon salt |
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¼ |
teaspoon baking powder |
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12 |
tablespoons unsalted butter, cut into ½-inch cubes and chilled |
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1 |
large egg yolk |
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½ |
teaspoon vanilla extract |
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GLAZE |
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1 |
tablespoon cream cheese, softened |
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2 |
tablespoons lemon juice |
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1½ |
cups (6 ounces) confectioners’ sugar |
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
2. Process granulated sugar and lemon zest in food processor until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 pulses. Scatter butter over flour mixture; pulse until mixture resembles fine cornmeal, about 15 pulses. In measuring cup, beat lemon juice, egg yolk, and vanilla with fork to combine. With processor running, add juice mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.
3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogeneous. Shape dough into log about 10 inches long and 2 inches in diameter. Wrap log in parchment paper and twist ends tightly to seal. Chill dough until firm, about 45 minutes in freezer or 2 hours in refrigerator.
4. Line 2 baking sheets with parchment. Remove dough log from parchment and, using chef’s knife, slice dough into ⅜-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Space rounds 1 inch apart on prepared sheets. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before glazing.
5. FOR THE GLAZE: Whisk cream cheese and lemon juice in medium bowl until no lumps remain. Add confectioners’ sugar and whisk until smooth.
6. When cookies have cooled, working with one at a time, spread glaze evenly over each cookie with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour, before serving.