A friend generously delivered dinner to our family and I returned one of her dishes filled with Lemon Butter Cookies.
LEMON BUTTER COOKIES
2 sticks unsalted butter, softened
1 cup confectioners sugar
1 tablespoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
2 cups flour
3/4 teaspoon salt
1/2 cup plus 2 tablespoons confectioners sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened
MAKE THE COOKIES
Heat oven to 350F.
In the bowl of an electric mixer, beat the butter with the confectioners sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated, scrape down the sides of the bowl as necessary.
Place 1 tablespoon sized scoops of cookie dough on cookie sheets, gently flattening each cookie.
Bake for 10 to 12 minutes until the cookies are lightly browned on the bottom and just firm. Let the cookies cool on the baking sheets for 2 minutes then transfer to a rack to cool completely.
MAKE THE GLAZE
In a bowl, whisk the confectioners sugar with the lemon juice and butter until smooth. Spread the lemon glaze on the cooled cookies.
Recipe adapted from Food and Wine, April 2014