Queen Bee Glazed Lemon Cookies
Adapted from a Martha Stewart recipe
These light, vibrantly lemon cookies have a soft, luxurious texture. A simple recipe for the true lemon lover, or substitute with orange or lime instead.
Makes 2 dozen cookies.
Preheat oven to 350°. Line two cookie sheets with parchment paper.
Whisk together in separate bowl:
2 cups sifted Queen Bee Cakes, Cookies, Muffins Flour
½ tsp baking soda
½ tsp salt
1 Tb finely grated lemon zest, make sure to zest before juicing and set aside an extra 1 tsp zest for the glaze
½ cup unsalted butter, room temperature OR ¼ cup each soft butter and Nutiva shortening
1 cup sugar OR ¼ cup Swerve and ½ cup coconut palm sugar
Add to creamed butter/sugar mixture:
1 large egg
1 tsp vanilla extract
2 Tb fresh lemon juice plus another 2 Tb for the glaze
Stir in the dry ingredients until just combined.
Drop dough by heaping tablespoons, or roll dough into a ball and slightly press down 1” apart onto baking sheets.
Bake for 15 minutes until edges are golden.
Let cool until set on cookie sheets, about 10 minutes. Transfer to wire rack to cool completely.
Dip or spread cookies with Lemon Glaze and let set, about an hour.
1 ½ to 1 ¾ cups powdered sugar
1 tsp lemon zest
2 Tb lemon juice
Whisk together until smooth