Cookie Jars & Lemon Cookies

by SweetSugarMama on June 12, 2011

So, I’m trying to figure out what major holiday is coming up next so I can get my hands on these kitchen necessities.  Well, I do need them, you know!  Mother’s Day just passed, so that leaves me with July 4th, fair enough.  I deserve something to celebrate our Independence from the British.  Right?

 

Wise Ol’ Cookie Jar in Orange from Anthropology - I just absolutely love the color of this owl.  His friendly face invites you to fill his tummy with yummies.  Now what to feed him?  Lemon cookies or chocolate chip?  I love this cookie jar!  I think I’ve made this pretty obvious.

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Winking Wisecracker Jar from Anthropology.  He’s a sneaky little fellow.  His face says, “Just one more cookie”.  I can just see this on my kitchen counter.  Just puts a smile on my face.

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So I went to the store today and couldn’t make up my mind as to which one of these two I should get. This is hard work, people.  In the meantime, I’ve decided what I’ll feed my feathery friend, once I make up my mind as to which one of them is coming home with me.  Lemon Cookies, it is!

Here’s my all time favorite Lemon Cookie from Real Simple.

 

Glazed Lemon Cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice, plus more if necessary
  • 1 teaspoon grated lemon zest

Directions

  1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
  2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
  3. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
  4. In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
    To wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead.
    To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

 

 

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