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Crispy Lemon Icebox Cookies picture

Crispy Lemon Icebox Cookies

Icebox cookies are always popular because you can keep the dough on hand in the refrigerator or freezer and bake them whenever you need a little sweet treat. A great idea for holiday baking!

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  • 1 1/2 cups whole wheat pastry (cake) flour (plus more for dusting the work surface)
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 6 ounces (12 tablespoons) unsalted butter, chilled and diced
  • 2 tablespoons fresh lemon juice
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Makes about 3 dozen

  1. In the bowl of a food processor combine the flour, cornmeal, baking powder, salt and sugar. Pulse the machine a few times to blend the ingredients. Add the lemon zest and butter and pulse a few more times, or until the butter has broken down into tiny pieces and the mixture looks like coarse crumbs.  (Note:  If you don't have a food processor, use a pastry blender or your finger tips to incorporate all of the ingredients.)
  2. In a small bowl mix together the lemon juice, egg yolk (watch the video, "Separating an Egg" if you need help!) and vanilla. With the motor running, add this to the dough in the food processor (or use a wooden spoon and stir well). Process just until the dough starts to come together to form a cohesive ball.
  3. Turn the dough onto a lightly floured surface and form it into a 9 or 10-inch log. Wrap it well in plastic wrap and refrigerate the dough for at least 2 hours and up to 24 hours, or freeze the dough for up to 3 months (thaw in the refrigerator prior to using).
  4. When ready to bake, preheat the oven to 375F. Line a baking sheet with parchment paper or lightly brush the baking sheet with oil.
  5. Slice the dough into 1/4-inch thick rounds. Place on the prepared baking sheet spaced at least 1-inch apart. (Keep the remaining dough in the refrigerator until ready to bake.) Bake until lightly golden brown, about 12 to 14 minutes. Cool on a wire rack. Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature for 3 or 4 days.

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