Lemonades

Ingredients

• Cookies
• 1 cup unsalted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/2 tsp salt
• 1 large egg room temperature
• 1 tsp vanilla extract
• Icing:
• 1/2 tsp lemon extract
• 2 3/4 cup all-purpose flour (spooned and leveled)
• 2 cups powdered sugar
• 3-4 Tbsp. fresh lemon juice
• 1 tsp. lemon zest
• 1/2 tsp. vanilla
• Pinch of salt
• drop of gel yellow food coloring

Instructions

1. Cream butter: In a stand mixer fitted with the paddle attachment, cream the softened butter for 2-3 minutes, scraping down the sides as needed

2. Add sugar: Turn the mixer off to add the powdered sugar and salt, then turn it back on to incorporate.

3. Add egg & extracts: Then add in the egg, and both extracts. Mix again until incorporated. You dough might look a little curdled at this point, it’s ok. Scrape down the sides of bowl again as needed.

4. Add flour: Gradually add in the flour on medium-low and mix just until combined. Add a touch of milk to the dough if it seems a bit try.

5. Divide and roll: Divide the dough in half and place each half on a sheet of parchment paper. Place a second sheet of parchment on top of each dough. Using a rolling pin, roll out each dough half between the two sheets of parchment until about 1/4 inch thick, or you can make them slightly thicker if preferred.

6. Chill: Chill the cookie dough in the fridge for 1-2 hours or overnight.

7. Preheat and prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.

8. Cut and stamp: Take one chilled cookie dough slab out of the fridge and using a 2 5/8 inch/68mm circular cookie cutter, cut circles out of the dough. Then using a lightly floured lemon cookie stamp, stamp into the cookie dough. Place cookie on prepared baking sheet. Repeat with stamping. You can re-roll the scraps and repeat the process, chilling the dough briefly if it gets too warm to handle. Repeat the process with the other slab of cookie dough.

9. Bake: Bake for 7-9 minutes or until the edges are just set. You don’t want them to get too browned. Allow to cool on the cookie sheet for just a couple minutes, then move to a wire rack to cool completely.

10. Glaze: While the cookies cool, in a medium-sized mixing bowl whisk together the glaze ingredients until smooth.

11. Dip & set: Dunk the bottom of each cooled cookie in the glaze (you just need a thin layer to coat the bottom) then allow the excess glaze to dip off. Place icing side face up on parchment and allow to set and harden, about 30 minutes. Repeat with remaining cookies.