Iced Lemon Rounds
MAKES ABOUT 45 COOKIES
cups all-purpose flour
teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup confectioners’ sugar
large eggs
tablespoons finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
teaspoon pure vanilla extract
LEMON ICING
cup confectioners’ sugar
tablespoon fresh lemon juice
teaspoons milk
These little cakey cookies are a nice surprise. They may not look like much, but the tender rounds are buttery and lemony, and the icing adds a delectable sweet-tartness. To spruce them up for the holidays, you can sprinkle some green or red sugar crystals (or use some of both) on the icing before it sets.
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment paper.
WHISK together the flour, baking powder, and salt in a medium bowl.
USING an electric mixer, beat the butter in a large bowl until creamy. Add the granulated and confectioners’ sugars and beat until smooth and creamy. Beat in the eggs, then the lemon zest, lemon juice, and vanilla. With the beaters on low speed, mix in the flour mixture just until fully incorporated. The dough will be thick and a little sticky.
DROP the dough by slightly rounded tablespoonfuls onto the prepared sheet(s), arranging about 2 inches apart. Flatten the mounds slightly with your fingers to about a ½-inch thickness. Bake for about 13 minutes or until pale on top and golden on the bottom. The cookies should feel set but still tender inside. (If using 2 cookie sheets, rotate them from top to bottom and front to back about halfway through baking.) Transfer the cookies to a rack to cool completely.
FOR THE ICING: Whisk the confectioners’ sugar, lemon juice, and milk in a small bowl. Spread the icing on the tops of the cookies using a small spreader or a table knife. Let the cookies stand on a rack until the icing sets.
STORE, layered between sheets of wax paper, in an airtight container for up to 1 week.