Lemon Slice & Bakes

prepared by and photo by Emily Doscher

Here’s a cookie that doesn’t have a long shelve life in our house–they are that addicting.  The perfect ratio of sweet and tart is the secret here.  Good luck having just one!

Size: makes about 50

2 1/2 cups all-purpose unbleached flour
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tbsp finely grated lemon zest
1 tsp vanilla extract
4 large egg yolks
1 1/4 cups powdered sugar
2 tbsp (or more) fresh lemon juice
Sanding sugar (I used white)


COOKIES:  Whisk flour and salt in a medium bowl.  Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 4 minutes.  Add egg yolks; beat just to blend.  Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend.  Divide dough in half; roll each half into a 10″ long log about 1 3/4″ in diameter.  Wrap in plastic and chill until firm, about 1 hour.  (Can be made 2 days ahead.  Keep chilled.)

Arrange racks in lower and upper thirds of oven; preheat to 350F.  Line 2 baking sheets with parchment paper.  Unwrap 1 dough log.  Using a sharp, lightly floured knife, cut log into 1/4″ thick rounds.  Transfer to prepared sheets, spacing 1″ apart.

Bake until cookies are firm and golden brown around edges, 12-14 minutes.  Let cool for 1 minute, then transfer to wire racks and let cool completely.  Repeat with remaining dough log, using cooled baking sheets and new parchment paper.

ICING:  Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2 teaspoonfuls if too thick.  Spread or drizzle icing over cookies.  Sprinkle with sanding sugar.  Let stand until icing sets, about 10 minutes.  (Can be made 3 days ahead.  Store airtight at room temperature.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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