Lemonade Tea Cake Cookies

Ingredients

• Butter

  Unsalted

  ⅓ cup or 76g

• Sugar

  White, granulated sugar

  ⅔ cup or 133g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vanilla extract

  ½ tsp or 2g

• Wheat flour

  White, all-purpose, self-rising, enriched

  1 ⅓ cup or 167g

• Powdered sugars

  ⅔ cup sifted or 67g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemon zest

  1 tsp or 2g

Directions

1. Preheat the oven to 375 degrees F. In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Then whip in egg and add vanilla.
2. Add in flour a little at a time until the dough comes together.
3. Let the dough rest on the counter for 5 minutes, then cover with a kitchen towel so that it does not dry out.
4. Divide the dough in half. Sprinkle your working surface with additional flour, and then roll to 1/4 of an inch thickness. Use the cutter of your choice and place cut cookies on a cookie sheet, prepared with parchment, and bake for 6-7 minutes. Then place on a wire cooling rack.
5. Lemon Glaze: Wisk together all remaining ingredients in a small bowl.
6. Assembly: Dip warm cookies in the glaze.
7. If your glaze begins to harden before you have dipped all of your cookies, you can pop it in the microwave for 10 seconds to warm it up a bit.

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