2 Unsalted butter; sticks/soft
1/2 c Confectioner’s sugar
1 Egg yolk
2 tb Fresh lemon juice
1 Lemon; for zest/juice
2 1/4 c Flour
1 tb Lemon zest
1/4 c Confectioner’s sugar
1 tb Fresh lemon juice
Sugar Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Cream butter and confec. sugar in large bowl of elec. mixer. Add egg yolk, 2 T. lemon juice and lemon zest and beat until smooth. Add flour and beat until well combined. Form dough into 1 inch balls and place them about 2 inches apart on prepared sheets. Flatten each ball with the bottom of a
glass dipped into granulated sugar to keep it from sticking to the dough. Bake cookies in middle of oven for about 13 min., or until barely golden. Transfer to wire racks. As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with 1/4 c. confect. sugar and 1 T fresh lemon juice. Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months. Judy Garnett/NC PJXG05A —–