Ingredients
Method
- Pre heat oven to 325 degrees F
- Line cookie sheets with parchment paper
- Add extra sugar to shallow dish for rolling
- COOKIES:
- With mixer on medium cream butter and sugar until light and fluffy.
- Add in the egg, meyer lemon juice and zest, mix to combine.
- In separate bowl put flour, baking powder, baking soda, stir to combine.
- With mixer on low slowly add the flour mixture to butter mixture, mix until well combined.
- Roll into 1 in balls and roll in sugar.
- Place on baking sheet about 2 inches apart.
- Bake for 7-9 minutes until edges are lightly browned.
- Let cool.
- GLAZE:
- Mix all ingredients until completely combined.
Notes
1. This is a soft dough, if making up next cookie sheet while first one is baking place second cookie sheet with rolled cookies into refrigerator until ready for the oven.
2. If you find the dough is too soft you can refrigerate for 10 minutes to firm up.
3. If you need to store the glaze lay plastic wrap directly on the surface so it does not crust over.
4. Store cookies in airtight container
5. Watch cookies closely while baking, as soon as the edges are a light golden brown remove from oven. Press top of cookie lightly, if firm they are done. If top is soft then put in oven for 1 minute intervals until done.
2. If you find the dough is too soft you can refrigerate for 10 minutes to firm up.
3. If you need to store the glaze lay plastic wrap directly on the surface so it does not crust over.
4. Store cookies in airtight container
5. Watch cookies closely while baking, as soon as the edges are a light golden brown remove from oven. Press top of cookie lightly, if firm they are done. If top is soft then put in oven for 1 minute intervals until done.