Double Vanilla Cookies with Lemon Glaze

Name: Double Vanilla Cookies with Lemon Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20-24 cookies
Ingredients: DOUBLE VANILLA COOKIES; 1/2 c granulated sugar; 1/2 tsp vanilla extract; 1/4 tsp finely ground vanilla bean or scrapings from the interior of the bean; 3 Tbsp unsalted butter, cut into pieces; 1 large egg; 2 Tbsp milk; 1/8 tsp salt; 1 1/4 tsp baking powder; 1 1/2 c all purpose flour; LEMON GLAZE; 1 1/2 c powdered sugar; 1 tsp lemon zest, finely grated; 1 dash(es) salt (optional); 1 medium lemon, juice only

By Heidi Hoerman
@heidicookssupper

This makes a lovely small batch (20-24)of cookies using only 3 tablespoons of butter and about 1/2 hour start to finish.

To make them "double vanilla," use both vanilla bean and vanilla extract but if you are missing one of them, just use one type of vanilla.

These would be equally good with orange glaze or melted chocolate substituted for the lemon glaze.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

20-24 cookies

Prep:

15 Min

Cook:

15 Min

Ingredients

DOUBLE VANILLA COOKIES
1/2 c

granulated sugar
1/2 tsp

vanilla extract
1/4 tsp

finely ground vanilla bean or scrapings from the interior of the bean
3 Tbsp

unsalted butter, cut into pieces
1 large

egg
2 Tbsp

milk
1/8 tsp

salt
1 1/4 tsp

baking powder
1 1/2 c

all purpose flour
LEMON GLAZE
1 1/2 c

powdered sugar
1 tsp

lemon zest, finely grated
1 dash(es)

salt (optional)
1 medium

lemon, juice only
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How to Make Double Vanilla Cookies with Lemon Glaze

Step-by-Step

Preheat the oven to 350F and move a rack to the middle of the oven.
In the large bowl of the food processor, cream together the granulated sugar, vanillas, butter, egg, and milk. Add the salt, baking powder and flour. Process until well mixed into a sticky dough.
Line a cookie sheet with parchment paper. Using two spoons, evenly distribute drops of dough about one inch in diameter on the parchment paper. This cookies do not spread much so can be fairly close together.
Move the cookies to a rack to cool but save the parchment-lined cookie sheet.
To make the glaze, in a small bowl, mix the powdered sugar with the lemon zest. Add the lemon juice a little at a time, stirring between additions, until you have a glaze the consistency of pancake batter or thick honey.
Dip the tops of the somewhat cooled cookies in the lemon glaze and place on the parchment lined cookie sheet to further cool and the glaze to thicken.
Try not to eat all the cookies before they reach room temperature!