Lemon Cookies: an icebox cookie recipe
Don't you just love the taste of icebox cookies? These lemon cookies are tasty and ready to bake at a drop of a dime?
Ever wish you had some cookie dough on hand to bake fast, maybe you have some guests over or perhaps you are just in the mood for cookies? Or last second someone invites you over for dinner or there is a potluck at work and you are expected to bring something.
What do you do? You make the dough ahead of time of course and put it in your freezer. That's what icebox cookies are, also called refrigerator cookies. This is one of many recipes. We offer other similar recipes.
They are easy and fun to prepare, tasty and are some of the most attractive cookies you'll see because of their swirly colors, like a pinwheel.
Lemon Icebox Cookies
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup confectioner's sugar
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Sift the flour, baking powder and salt int oa medium bowl.
- Beat the butter, granulated sugar and confectioner's sugar in a large bowl with an electic mixer at high speed unitl creamy.
- Add the lemon zest and juice and vanilla.
- Mix in the dry ingredients to form a smooth dough.
- Divide the dough in half. Form into 2 6-inch logs, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Set out three cookie sheets.
- Slice the dough in 1/4 inch thick disks and place on prepared cookie sheets1 inch apart.
- Bake one sheet at a time for 10-12 minutes until edges are golden brown.
- Cool on the sheets until firm.
- Then cool on wire racks.
If you prepare the dough for later baking keep it in freezer for a month or in the fridge for a week.
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