Lemon Icebox Cookies Thursday, December 16, 2010
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 tsp grated lemon rind
2 TBSP fresh lemon juice
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended. Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours. Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets. Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired
It is easy to vary these cookies for a lot of different tastes with little effort. Here are some suggestions.
Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
Lemon-Poppy Seed Cookies: Add 2 tsps poppy seeds; proceed with recipe as directed.
Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.