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1
Preheat oven to 350 degrees F.
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2
In a food processor work bowl, add sugar and lemon zest.
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3
Process until sugar and zest are well mixed, about 20 seconds.
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4
Scrape into a large mixing bowl.
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5
Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
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6
Add flour, baking powder and salt into food processor and pulse briefly to mix.
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7
Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses.
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8
Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
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9
In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
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10
Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds.
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11
Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
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12
Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes.
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13
Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets.
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14
Take the dough balls and roll the tops into the reserved lemon sugar.
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15
Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.
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16
Bake the cookies until slightly browned, about 15 minutes.
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17
Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour.
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18
Once the cookies have completely cooled, ice with Lemon Icing.
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19
1 pound (2 cups) confectioners' sugar
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20
6 tablespoons lemon juice
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21
In a medium bowl, whisk sugar and lemon juice together until smooth.
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22
Spoon onto cooled cookies, and spread evenly with the back of a spoon.
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23
Let stand on a cooling rack until the glaze is set, about 1 hour.
