Iced Meyer Lemon Cookies Recipes

MEYER ICED LEMON COOKIES

Steps:

• Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
• Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
• While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
• Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
• Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
• Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.

ICED MEYER LEMON COOKIES

Steps:

• Combine 1 and 3/4 cups of the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Stir with a whisk.
• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes, until pale and fluffy. Add the lemon juice, zest, and eff yolk. Beat until well combined.
• Reduce the speed to low and add the flour in 3 additions. Beat until just combined, scrape the sides of the bowl as needed. The dough should easily hold together and not be sticky to the touch. If the dough is sticky, gradually beat in the remaining flour.
• Divide the dough in half and roll each roll one portion at a time in between 2 sheets of parchment paper to 1/4-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting.
• Preheat the oven to 325ºF.
• Use a 2-inch round (or any shape you like) cookie cutter and cut as many rounds as you can. Reroll the scraps up to 2 times to a similar thickness, freeze, and cut out remaining rounds. Place the cookies 1 inch apart on a cookie sheet lined with parchment paper or silicone mat. Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly brown. let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat until all the cookies are done.
• Whisk the sugar and lemon juice together in a bowl, adding 1 tablespoon of juice at a time, until the icing is spreadable. Stir in the zest. Spread the icing over the cookies. Let the iced cookies set fully before serving.

ICED LEMON COOKIES

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
• Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.