You will need:
for the cookies:
1 cup & 2 tablespoons all-purpose flour
1/3 cup sugar
1 1/2 tablespoon lemon zest, finely grated
7 tablespoons unsalted butter, cut into 1/4″ cubes
1 egg yolk
for the glaze:
1 cup powdered sugar
3 tablespoons lemon juice, fresh
How to make it :
for the cookies:
in a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (note: if the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together. )
once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (note: you can freeze the dough for up to a month if you do not want to bake all of the cookies immediately! )
once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them.
for the glaze:
place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.
