Lemon drop icebox cookies
Prep 10 min
Total 1 hour 30 min
Makes 55 to 60 Servings
Updated Nov 22, 2016
Chatelaine
Ingredients
2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
3/4 cup
1
2 tbsp
1/2 tsp
lemon curd, for filling
icing sugar, for dusting
Instructions
- STIR flour with baking powder and salt in a medium bowl. Add 2 tbsp lemon zest to flour mixture. Set aside.
- BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball.
- POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
- ROLL into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sift icing sugar over cookies. Fill cookies with 1/2 tsp lemon curd.
Nutrition
How to cream butter and sugar together
Filed under:
Recipe Collections
