genoa lemon cookies
Crispy butter wafers drizzled with a wonderfully tangy lemon juice-based icing. The recipe calls for Genoa lemons, but you can definitely use any variety. Lisbon and Eureka lemons are the ones you’ll commonly find in grocery stores; Genoa lemons can be found at most specialty grocers.
Hello, summer. Nice to see you again.
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
zest of 4 Genoa lemons, finely grated
2 tablespoons Genoa lemon juice
zest of 3 Genoa lemons, finely grated
1 cup powdered sugar
Beat butter on highest speed until light and fluffy. Add sugar and egg, mix until smooth. On medium speed, mix in lemon zest and vanilla until just combined.
Sift together remaining dry ingredients in a separate bowl, then add to butter mixture slowly. Keep your mixer on medium to avoid blowing flour all over your kitchen! Cover bowl with plastic wrap, and refrigerate for one hour.
While dough is chilling, you can prepare the icing. In a small bowl, stir together remaining lemon zest, lemon juice, and powdered sugar. You’ll probably have to play around with the consistency of the icing – it needs to be thin enough to be piped on to cookies, but thick enough to make stripes. Once icing shows no lumps, pour it into either an icing bag or a Ziploc, depending on what you have in your kitchen. If you use an icing bag and tips, make sure you grab a relatively small round tip. Snip a corner off of your Ziploc bag to ice cookies.
Once dough is chilled, drop rounded tablespoons three inches apart onto a cookie sheet. Dip a cup in butter and sugar, then flatten dough balls. The more you flatten, the crispier the cookie.
Bake at 375 for 10-12 minutes, or until edges are golden brown and centers keep their shape when touched. Remove from cookie sheet immediately. Do not ice until cookies have cooled completely.
These gems are great with a tall glass of iced tea (with a slice of lemon, of course!) sitting on your porch. Enjoy!