Lemon Glaze Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 1/2 cups plus 2 tbsp all-purpose flour (200g total)
02 -
3 tbsp and 1/4 tsp granulated sugar
03 -
1 tsp baking powder
04 -
A tiny bit of salt (1/4 tsp if not using salted butter)
05 -
Zest from a single lemon
06 -
1 large egg
07 -
1/4 cup butter, melted and cooled
08 -
4 tbsp milk (whole or 2%)
→ Lemon Glaze
09 -
1.5 to 2 cups of powdered (confectioners') sugar
10 -
1 tbsp freshly squeezed lemon juice
11 -
1 tbsp milk or cream
# Instructions:
01 -
Heat your oven to 150°C (300°F). Cover a big baking pan with parchment paper.
02 -
In a big bowl, mix flour, sugar, baking powder, salt, and lemon zest. Make a little hole in the center, then add the milk, egg, and cooled butter. Use a fork to gently mix till it starts to stick together, then lightly knead on a clean surface till smooth.
03 -
Form long, thin strips of dough about 5-6 inches each. Twist these into shapes like circles or knots and place them on your lined tray.
04 -
Pop them in the oven for 15-18 minutes, just until you see a light golden color on the edges. Let them cool down completely before adding the glaze.
05 -
Sift the powdered sugar, then stir in milk and lemon juice till the glaze has a smooth, drippy texture. Spread it over the cooled cookies or dust some extra sugar on top.
# Notes:
01 -
Olive oil (light) works fine instead of butter
02 -
Store them in a sealed jar at room temperature for up to a week
03 -
Freeze the raw dough for as long as 3 months
04 -
For a quicker bake, raise the oven to 350°F and cook for 13 minutes