Take Two on the Food Blog thing

Okay so I suck at this blog thing.  I have the best intentions but not a lot of follow through.  So I am going to attempt to try again to blog about the recipes I have tried.  I do not have any followers so it really does not matter whether I post things or not.  Anyway I will soon be employed full time (thank you Potterybarn!) so I figured I would try to post all of the recipes I have tried between now and then.

Here is the recipe for the lemon cookies I made last night:


Glazed Lemon Cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temp
3/4 granulated sugar
2 large egg yolks
1/2 tsp vanilla extract
1/4 tsp Kosher salt (don't try to substitute with iodized it never works out right)
2 cups all purpose flour
1 cup confectioners sugar
2 tble fresh lemon juice (1 large lemon), plus more if necessary
1 tsp grated lemon zest (from above one lemon)

With an electric mixer, beat the butter and granulated sugar until fluffy (basically this means if you stick your finger in it should feel light and like whip creme).  Add the egg yolks, vanilla and salt and beat to combine.  Gradually add the flour, mixing just until incorporated (remember add the flour gradually the more that ends up in the air the less that ends up in the bowl). 

Divide the dough in half and shape into 1 1/4 inch diameter logs.  (Two things to interject:  first you may have to hand mix in some of the bits of mix in the bottom of the bowl into the dough ball, second and this is where I screwed up it needs to be rounded logs and really use a ruler.  My logs were more square which resulted in me having to make the cut dough round, see below).  Wrap in wax paper and refrigerate until firm, about 30 minutes (I used plastic wrap and let them go 45 min).

Heat oven to 350.  Slice the logs into 3/8 inch thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets (Again make sure you get the right width, mine ended up being too thick after I baked them.  They really do not spread out much.  Also I forgot the parchment paper and just put them on my non-stick pans).  Bake until lightly golden, 16 to 20 min (if you are not sure how your oven works set timer for 16 min and then go from there).  Let cool on the baking sheets for 5 min, then transfer to cooling racks to cool completely (about 20 min give or take).

In a small bowl, whisk togetherr the confectioners sugar, lemon juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary).  Dip the tops of each cookie into the glaze and let set about 15 min.


These are what I consider to be kind of fancy cookies and would be good to make if you were throwing or going to a tea party or bridal or baby shower. They are yummy and will be cakey if you cut your dough too thick.

RECIPE COURTESY OF REAL SIMPLE (I think).