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Sparkly Lemon Cookies

    • Photo: Emily Kate Roemer
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Emily Roemer
    • Photo: Emily Roemer
    • Photo: Emily Roemer
    • Photo: Emily Roemer
    • Photo: Johnny Miller
    • Photo: Tara Donne
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Emily Kate Roemer
    • Photo: Johnny Miller
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    Star-shaped edible glitter (michaels.com) is an optional embellishment for these lemon cookies. The topping really makes them sparkle, but you could also use coarse sanding sugar or simply leave the cookies glazed.
    Martha Stewart Living, December 2011
    • Prep Time 40 minutes
    • Total Time 1 hour
    • Yield Makes 40
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    Ingredients

    • 2 cups all-purpose flour
    • Salt
    • 1 stick plus 2 1/2 tablespoons unsalted butter, room temperature
    • 1/2 cup plus 2 tablespoons granulated sugar
    • 3 lemons, zested and juiced (1/3 cup juice)
    • 2 large eggs
    • 1/4 cup whole milk
    • 2 3/4 cups confectioners' sugar
    • Star-shaped edible glitter or coarse sanding sugar, for sprinkling (optional)

    Directions

    1. Preheat oven to 325 degrees. Whisk together flour and 1/4 teaspoon salt in a small bowl. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes. Beat in eggs. Reduce speed to low, and gradually beat in flour mixture. Slowly add milk, and beat on medium speed for 5 minutes.

    2. Transfer dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake until bottoms are pale gold, 16 to 18 minutes. Let cool completely on sheets set on wire racks.

    3. Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Brush glaze onto cookies, and sprinkle with edible glitter.

    Cook's Note

    Cookies can be stored at room temperature for up to 3 days.

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