Lemon-lime glazed cookies


120g caster sugar (3/4 cup)

zest of 1 lemon

zest of 1 lime

2 tablespoons lemon juice

120g plain flour (1 & 1/2 cups)

1/4 cup cornmeal (superb polenta)

1/4 tsp desk salt

1/4 tsp baking powder

200g chilly butter, cubed

1 egg yolk

1/2 tsp vanilla extract or paste

For the glaze

2 tablespoons lemon juice

1 cup icing sugar


Place the caster sugar, lemon zest and lime zest right into a meals processor. Pulse till the sugar seems moist and the zests are included. Add the flour, cornmeal, salt and baking powder. Pulse till mixed (about ten 1 second pulses).

Scatter the butter cubes over the flour combination and pulse one other 15 instances or so till the combination seems sandy.

In a small bowl, beat the egg yolk, lemon juice and vanilla, whisking with a fork to mix. With the motor working on the meals processor, pour within the yolk combination. Whiz till the dough comes collectively as a ball.

Place the dough onto a big sheet of baking paper and roll right into a log form, wrapping with the paper and twisting the ends. Place the log into the freezer for at the very least 45 minutes.

In the meantime preheat your oven to 180°C and line a baking sheet with baking paper.

Take the log of cookie dough and slice into 1/2 cm thick rounds. Go away somewhat room for spreading on the tray. Bake for 14-16 minutes or till the perimeters are simply beginning to flip brown.

Cool on the tray for five minutes earlier than transferring to a wire rack to chill fully.

To make the glaze, mix the lemon juice and icing sugar till it varieties a thick paste. Unfold on the tops of the cooled cookies. Eat as soon as the glaze is about (in case you can wait that lengthy!)

Kristy is a mom of three who loves feeding her household healthful, nutritious and above all scrumptious meals.

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