Hi Foodie Friends,
Wow! What a day last week! 80 degrees in March is not a normal in Upstate New York. In fact, last year we had several inches of that white stuff still on the ground. Yuck! I couldn’t help but to whip out my sugar cookie dough and make a sweet delight that will cure that sweet tooth and scream spring! Lemon Sugar Cookies with a Zesty Glaze.
There’s something about lemon that just puts a smile on my face. Lemonade, lemon meringue, lemon drop martini. Now we’re talking! Don’t they just make you feel like spring? It always puts a little smile on my winter blues face.
Sugar cookies are best any time of the year. I make several batches of sugar cookie dough and freeze them for a rainy day. If the dough is wrapped properly, it will last up to three months in your freezer. Plus, my recipe is so darn easy to make, that you will never want to buy store-bought cookie dough again. All done with a food processor to make your life even easier. You will thank me later.
My secret is the lemon zest. I always say, “a little zest goes a long way.” It sure does with the creamy white glaze that looks so beautiful over the lemon infused sugar cookie. Sounds fancy, doesn’t it? Not really. It’s so simple and will give a lot of flavor and pop to your everyday sugar cookie.
Check out this super simple recipe and make your own batch of lemony heaven. Spring is around the corner! Spring ahead!
Cookie Dough Recipe ( makes 4 dozen)
2 3/4 cups all-purpose flour
1 1/2 cups of sugar
1 tsp. vanilla extract
1 juice of a lemon
1 1/2 cups of powdered sugar
3 tbsp. fresh lemon juice
Zest of 1 lemon
Preheat oven at 375 degrees.
In a food processor, pulse eggs, sugar, vanilla extract, butter and lemon until combined. Add baking soda and slowly add the flour. Mix on high until combined and starts to form a ball.
Remove from bowl and separate into 4 equal pieces. If you want to only make one dozen, you can freeze the other three dozens.
Roll round tablespoons onto a cookie sheet. I always spray my cookie sheet with a little Pam in case of any sticking. Bake 8-10 minutes until golden brown around the edges.
Let the cookies cool completely.
Mix all three ingredients for the glaze in a small bowl. With a spoon, slowly drizzle the glaze in a circular motion until top of cookie is covered. It may run down the sides of the cookie and that is OK.
The views and opinions expressed in Cooking Wright with Donna and by Donna Wright are not necessarily those of The Ballston Journal Online, its employees or subsidiaries.