Lemon Icebox Cookies Recipe

Overview:

We just tried this recipe this year for the first time and it was probably the biggest hit of the cookie tray. These Lemon Icebox Cookies are bursting with tangy lemon flavor, complemented by the crunch of pistachios. Perfect for any occasion, whether it’s a festive Christmas treat or a delightful weeknight indulgence. Let’s dive into the recipe and create some magic in the kitchen!

Nutritional Information:

Calories: 60.9 per cookie
Fat Content: 3g
Saturated Fat Content: 1.7g
Cholesterol Content: 12.6mg
Sodium Content: 19.1mg
Carbohydrate Content: 8.1g
Fiber Content: 0.3g
Sugar Content: 4.6g
Protein Content: 0.6g

Ingredients:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 cup butter
3/4 cup granulated sugar
2 tablespoons fresh lemon juice
1 lemon, zest of
1 cup confectioners’ sugar
1 1/2 tablespoons fresh lemon juice
5 teaspoons water
3-4 tablespoons chopped pistachios

Instructions:

Step	Description
1	Combine flour and cornmeal in a medium bowl.
2	In a large mixer bowl, beat butter and granulated sugar at medium speed until light and fluffy.
3	Beat in egg yolks, lemon juice, and lemon zest until well blended.
4	With the mixer on low speed, beat in the dry ingredients just until combined.
5	Divide the dough in half and shape each half into a 10-inch log.
6	Wrap each log in plastic wrap and freeze until firm, approximately 1 hour.
7	(This step can be done ahead. Cover and freeze for up to 1 month. Let stand at room temperature for 10 minutes before slicing).
8	Preheat the oven to 350°F (175°C).
9	Unwrap and cut each log into 1/4-inch-thick slices.
10	Arrange the slices 1 inch apart on ungreased cookie sheets.
11	Bake for 10 to 12 minutes, until firm and golden at the edges.
12	Transfer the cookies to wire racks and cool completely.
13	Make the Lemon Icing: Whisk together confectioners’ sugar, lemon juice, and 3 teaspoons of water until smooth and spreadable, adding the remaining 1 teaspoon of water if necessary to thin the icing.
14	Spread the icing on the tops of each cookie and sprinkle with chopped pistachios.
15	Let the cookies stand until the icing is set, approximately 15 minutes.

Serving:

This recipe yields approximately 72 cookies, making it perfect for sharing or storing for later enjoyment. Serve these Lemon Icebox Cookies alongside a hot cup of tea or coffee for a delightful treat any time of day.

Tips:

For an extra burst of lemon flavor, you can add a bit more lemon zest to the dough or the icing.
Don’t skip the step of freezing the dough before slicing. It helps the cookies hold their shape and prevents them from spreading too much while baking.
If you prefer a different nut, such as almonds or walnuts, feel free to substitute them for the pistachios.
These cookies also freeze well after baking. Store them in an airtight container for up to a month, and let them come to room temperature before serving.

Conclusion:

With their vibrant lemon flavor, buttery texture, and crunchy pistachio topping, these Lemon Icebox Cookies are sure to become a new favorite in your recipe collection. Whether you’re baking them for a special occasion or just to satisfy a sweet craving, they’re guaranteed to be a hit with everyone who tries them. So roll up your sleeves, preheat your oven, and get ready to bake up a batch of pure citrusy bliss! 🍋✨