Lemony Slice & Bakes

lemony slice and bakes

Husband and I are debating whether we start our annual “cleanse” BEFORE our upcoming vacation {you know, gotta fit into the shorts and the swimsuit} or after {since we usually over-indulge on made-to-order guacamole and decadent Mexican food}. Either way, I’ve got a few of these yummy Lemony Slice & Bakes left, and a few days to enjoy them.

These were an experiment over the holidays… not that there was any shortage of cookies from friends and neighbors! But I thought the lemon flavor would be something different. I may have also convinced myself that they’d be less naughty because they weren’t full of chocolate… well they ARE small cookies.

The surprise wasn’t that I liked them, or that they were a hit with anyone who tried them.  The surprise was that Husband said they rank right up there with his favorite cookies of all time. Wow! A home run –  first time at bat with these little morsels!

If you’re a lemon fan, you’ll love these.  If you’re not, they may turn you into one.

4.0 from 1 reviews
Lemony Slice & Bakes
Serves: 50
Bon Appetit
  • 2½ cups flour
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter room temperature
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest finely grated
  • 4 large egg yolks
  • 1¼ cups powdered sugar
  • 2 tablespoons (or more) fresh lemon juice
  • sanding sugar (optional)
  1. Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1¾" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  2. Arrange racks in lower and upper thirds of oven; preheat to 350º. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into ¼"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
  3. Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
  1. Whisk sugar and 2 Tbsp. juice in a small bowl, adding more juice by ½-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.


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