Lemon Icebox Cookies

Lemon icebox cookies

You know when you are day dreaming of eating something and you’re not quite sure what it’s name is but you know that it’s exactly what you want and crave. So then you have to search for a recipe to make that dream become a reality and you dive into the fray of the kitchen with the hope that blind faith and courage will help you recreate your vision.

Well, the other day I had a dream of biting into a thin crumbly but firm shortbread-like cookie with a delightful lemon flavor hinting of lemon curd and sunny afternoon tea time. So I went in search of a recipe and found this one from Martha Stewart.

And I made my dream come true.Lemon icebox cookies

Here’s what you need:

2 cups all-purpose flour

1 cup confectioners’ sugar

1 teaspoon coarse salt (I used Sel Gris)

1 tablespoon plus 1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 cup butter, cut into pieces

2 large egg yolks

1/4 cup granulated sugar (for rolling)

In a bowl combine flour, confectioners’ surgar, salt, and lemon zest. If you have a large food processor, pulse the flour mixture and butter until sandy (my food processor is fun sized so I only pulsed half at a time). Add yolks and lemon juice, pulse until dough forms. Divide dough and form into 1 1/2 inch logs. Wrap in plastic wrap and place in the freezer until firm (about 2 hours or up to a month).

Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Remove logs and roll in granulated sugar. Cut to desired thickness and place on two baking sheets lined with parchment paper. Bake for 15 minutes or until edges are golden brown, rotating halfway through. Let cookies cool on a wire rack.Lemon icebox cookies

Best if served with a cup of tea and some good conversation.


Charleston Spice Co.

One thought on “Lemon Icebox Cookies

  1. Pingback: Springtime S’mores | Charleston Spice Blog

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