Lemon Iced Cookies

Estimated cookie count: 34

Modified from: ISBN 978-1-4521-5566-1

Ingredients

• 420 grams of all purpose flour
• 3 grams of baking soda
• 3 grams of salt
• 110 grams of room temp unsalted butter
• 150 grams of granulated sugar
• 1 egg
• 80 milliliters of fresh lemon juice
• 2 zest of a lemon

Instructions

1. Preheat the oven to 375°F
2. Whisk together flour, baking soda, and salt
3. Beat the butter, sugar, and lemon zest on medium for about 2 minutes until light
4. Beat in the egg and half of the lemon juice
5. Gradually beat in the flour on low. Stop once mixed and the dough is smooth but slightly stiff.
6. Portion dough onto baking sheets and flatten tops with a greased glass
7. Bake for approximately 10 minutes until firm and golden brown
8. Rest cookies before icing
9. Make the icing by sifting the powdered sugar and whisking in the rest of the lemon juice until smooth
10. Spread icing over each cookie and let the icing dry