Pound Cake Cookies

For the Cookies:

1 cup sugar

Lemon zest, from one whole lemon

11 Tbsp. butter

2 eggs

2 Tbsp. fresh lemon juice

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

For the Glaze:

1¼ cups powdered sugar, sifted

1 Tbsp. fresh lemon juice

2 Tbsp. milk

Preheat oven to 350°F. Line baking sheets.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In large bowl, stir together the sugar and lemon zest until the sugar becomes moist and fragrant. Add butter to the sugar and beat until light and fluffy; about 3 minutes. Add eggs, lemon juice, and vanilla and mix until combined.

Gradually add the flour mixture to the wet ingredients and mix until just combined.

Using a medium cookie scoop, scoop cookie dough onto leaving 2 inches between each.

Bake for 10-12 minutes, or until the bottoms of the cookies are golden. Rest on cookie sheet for 5 minutes before removing. Let cool completely.

For the Glaze:

In a small bowl, whisk together the confectioners’ sugar, lemon juice and milk. Spoon or pipe glaze over cookies. If desired, immediately sprinkle cookies with sparkling sugar.  Allow glaze to harden before serving.

Notes

Refrigerate leftover cookies in an airtight container for up to 3 days.



This recipe can be found here.