Lemon Butter “Refrigerator” Cookies
Posted by bakingway
This Spring has brought some deadly weather across our nation. Our thoughts and prayers go out to those who have been devastated by tornadoes. While the rest of us prepare to enjoy a relaxing Memorial Day weekend, many are truly struggling for their daily living.
Here in NY, we’ve gone right from the daily rains of Spring into the hot/humid weather one would expect of August, not May. This is Memorial Day weekend, with bright sunny, hot days in the weather picture to help welcome summer. Many of us will be swinging on the porch swing, drinking lemonade and enjoying the sunshine. Just in time for your Spring luncheons or Memorial Day picnics are these delicate, tangy lemon cookies.Cream until light colored and fluffy: 3/4 pound of butter (3 sticks), room temperature 1 cup Sugar Add: 1 Egg and 1 Egg Yolk 1 Tabl. Cream or Milk 1 Tabl. Lemon Juice 1 tsp. Lemon Zest 1 tsp. Lemon Extract Stir in: 3-1/2 cups AP Flour 1/2 tsp. Salt
Divide the dough into 2 and place on parchment sheets. Roll each into a cylinder approx. 2″ in diameter. Roll up the parchment encasing the dough and place in the refrigerator until you are ready to bake. Remove the dough from the refrigerator and using a sharp knife, cut into 1/4″ slices, placing the cookies on parchment lined baking sheets. Bake in a pre-heated 350 degree oven for 10-12 minutes. Do NOT allow the cookies to get brown. Cool. Glaze cooled cookies with the following glaze.GLAZE: 1-1/2 cups Powdered Sugar 1/2 tsp. Lemon Extract 2-3 tsp. Hot water