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Lemon Star Cookies
I contributed some holiday cookie recipes to @camillestyles digital book a couple of years ago and discovered @loveandlemons gloriously melt-in-your-mouth Lemon Thyme Cookies among its pages!
These are a simplified adaptation that my lemon meringue-loving eldest Philomena asks for all the time: the perfect buttery citrus zing to put out in the afternoon with piping hot earl grey tea, swirling with honey and lemon slices, or savor after dinner…
Lemon Star Cookies
Makes: 15-20 cookies
INGREDIENTS
1⁄2 cup unsalted butter, at room temperature
1⁄3 cup cane sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, plus more for sprinkling
11⁄4 cups all-purpose flour, spooned and leveled
1⁄4 teaspoon sea salt
For the Glaze:
1⁄2 cup confectioners' sugar
1 tablespoon fresh lemon juice, plus more as needed
INSTRUCTIONS
• Preheat the oven to 350 F and line a large baking sheet with parchment paper.
•In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the vanilla extract, lemon juice, and zest and mix again. Add the flour and salt and mix until just combined.
•Turn out the dough onto a lightly floured surface, form it into a ball, and flatten the ball into a 1-inch-thick disk. If the dough is sticky, wrap in plastic wrap and chill for 15-30 minutes, or until firm but still pliable.
•Roll out the dough on a lightly floured surface until 1⁄4-inch thick. Use 2-inch cookie cutters to cut out desired shapes, re-rolling the dough scraps as necessary. Transfer to the prepared baking sheet and bake for 10-14 minutes, or until the edges are lightly browned.
•Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
•Make the glaze: In a small bowl, whisk together the confectioners' sugar and lemon juice. The glaze should have a drizzle-able consistency. If it’s too thick, stir in more lemon juice, 1 teaspoon at a time. Drizzle over the cooled cookies and sprinkle with lemon zest.
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