What You Need:
1 cup (2 sticks) Butter, room temperature
1 cup White Granulated Sugar
1 tsp Vanilla Extract
1 pinch Salt
3 tbsp Cream
3 cups Flour, sifted
1 1/2 tsp Baking Powder
2 Whole Lemons
2 cups Powdered Sugar
1 tbsp Lemon Juice
To start, cream together the room temp butter and the sugar in large bowl. Next mix the egg into this mixture, along with the vanilla, juice of 1 lemon, and cream. Slowly mix in the flour, salt, and baking powder.
Add the zest of 1 of the 2 lemons to the dough, the juice and zest of the other set aside in a smaller bowl for the icing. Let the dough chill for 1 hour.
Preheat the over to 375 degrees Fahrenheit. Roll dough into balls, flatten and place onto a greased baking sheet. Bake for 7-10 minutes, remove, and let cool.
To make the icing, whisk the lemon juice, zest, and powdered sugar until the consistency is thick. You may add vanilla as well, but will need more sugar to counter act the liquid. Brush this glaze over each cooled cookie. It will harden in a few minutes.
Pictured as thumb print cookies. I made both the lemon icing and the vanilla lemon icing. I pressed an indent into each cookie right when it was hot from baking. When cooled I filled each with the lemon icing, then drizzled with the vanilla lemon icing. Amazing!
These are wonderful on a cool day, to remind us of the hot months to come.
I hope you Enjoy!