Iced Lemon Cookies

• servings: 25 servings
• active time: 2 hours
• total time: 2 hours 10 minutes

Ingredients

2 cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup butter (8 tablespoons)

½ cup vegetable shortening

¾ cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon freshly squeezed lemon juice

1 tsp vanilla extract

1 cup confectioners sugar

2 teaspoons grated lemon zest

1 tablespoon + 2 teaspoons freshly squeezed lemon juice

Directions

For the lemon cookie:

In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Set aside until ready to use.

In the bowl of a stand mixer, beat the butter, shortening, and sugar until creamy, about 2 minutes. Add the egg, egg yolk, lemon juice, and vanilla, mixing until combined.

Slowly add the flour mixture, mixing until just incorporated.

Transfer the dough to a medium bowl, then cover and chill for at least 1 hour.

Heat oven to 350ºF (180ºC). Scoop the dough in tablespoon portions and drop onto a parchment paper-lined baking sheet.

Bake until the edges are lightly browned, about 10 minutes. Remove to a cooling rack and let cool.

For the glaze:

In a small mixing bowl, stir together the confectioners sugar, lemon zest, and lemon juice until smooth.

Once the cookies are cooled, drizzle the glaze over the baked cookies and serve.

Nutrition

• Calories: 134 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 24 mg
• Sodium: 107 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 0.3 g
• Total Sugars: 6 g
• Protein: 1 g