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Meyer Lemon Icebox Cookies




Source of Recipe


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Yield: 30-50 cookies

1 ½ sticks unsalted butter, softened
1 cup sugar
1 tsp vanilla
1 ½ tbs freshly grated Meyer Lemon rind – about 3 lemons
¼ cup fresh lemon juice
1 ½ cup all-purpose flour
1 ½ tsp double acting baking powder
½ tsp baking soda
¼ tsp salt
Confectioner’s sugar for sifting over the cookies

Preheat oven to 350 degrees.

In and electric mixer bowl, cream together well the butter and the sugar. Add the vanilla, the rind and the lemon juice, beating until smooth. Add the flour, the baking powder, soda and salt and blend well. On a piece of wax paper, form the dough into a log 1 ½ inches in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper for 2 hours. Cut the log into 1/8 inch slices with a clean sharp knife and bake about 2 inches apart on un-greased cookie sheet in preheated oven for 8-10 minutes, or until edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectioner’s sugar lightly over them.