Lemon Slice & Bakes

Lemon Slice & Bakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Lemon Slice & Bakes


2 ½ Cups Unbleached Flour

½ Teaspoons Kosher Salt

1 Cup Room Temperature Unsalted Butter

¾ Cups Sugar

2 Tablespoons Finely Grated Lemon Zest

1 Teaspoon Vanilla Extract

4 Large Egg Yolks

Icing: 1 ¼ Cups Powdered Sugar, 2 Tablespoons Fresh Lemon Juice, Food Coloring (optional), Sanding Sugar (optional)

In a medium size bowl whisk the flour and salt together. In a separate large bowl beat the butter, sugar, lemon zest and vanilla extract together using an electric mixer for 3 minutes. Add the egg yolks and beat just to blend. Add the flour mixture a bit at a time to combine. Do not over mix. Divide the dough in half. Roll each half into a 10 inch long log which should be about 1 ¾ in diameter. Wrap in plastic wrap and chill for at least 1 hour. Arrange the oven racks in the lower and upper thirds of the oven and preheat to 350° F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log and using a lightly floured sharp knife, cut the log into ¼ inch thick rounds. Transfer to the prepared baking sheets and space 1 inch apart. Bake for 16 minutes until the cookies are firm and golden brown around the edges. Remove from the oven and let cool for 1 minute. Transfer to wire racks and let cool completely. Repeat with the remaining dough log. Makes 50 cookies.

For the icing whisk the sugar and 2 tablespoons of lemon juice in a small bowl. Add more juice by ½ teaspoonfuls if the icing is too thick. Add food coloring if you want. Spread or drizzle the icing over the cookies. Decorate as desired. Let the cookies stand for 10 minutes until the icing sets.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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