Lemon Icebox Cookies – a delicious recipe with All-purpose, Confectioners Sugar, Salt, Lemon Zest, Unsalted Butter, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, pulse flour, confectioners' sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2 inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
2
Preheat oven to 350u00b0F. Sprinkle granulated sugar on a piece of parchment paper and roll logs in sugar to coat.
3
Slice logs into 1/4 inch thick slices and arrange 1 inch apart of a parchment-lined cookie sheet.
4
Bake until cookies are golden brown around the edges, about 12 minutes, rotating the sheet halfway through cooking time.
5
Cool cookies on a wire rack. Store in an airtight container at room temperature for up to 5 days.
6
(Adapted from a recipe by Martha Stewart.)
946
kcal
Calories
52
g
Fat
112
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 cup Confectioners Sugar, 1 teaspoon Sea Salt, 1-1/2 Tablespoon Lemon Zest, and more.
Yes, Lemon Icebox Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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