Lemon Icebox Cookies Recipe

For the Cookies:

Combine the flour and salt

Combine the butter, both sugars and the lemon zest in the bowl of a stand mixer and beat on l until smooth, stopping occasionally to scrape down the bowl.

Add the whole egg; beat on medium speed until well incorporated, then add the yolk and beat until incorporated, stopping occasionally to scrape down the bowl.

Add the lemon juice and vanilla extract and beat it on low speed until blended

Add the flour/salt mixture and beat on low speed just until incorporated.

Divide the dough in half, flatten the dough into disks and wrap in wax paper or parchment paper. Refrigerate until firm, at least 30 minutes and up to 5 days.

Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper or silicone liners.

Unwrap the disks and roll dough between 2 sheets of parchment paper to a thickness of 1/4".

Cut with a round/circle cookie cutter and place 1" apart on parchment paper or silicone mat or baking sheet

Bake one sheet at a time (middle rack) for about 15 to 20 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely.

For the Lemon Glaze:

Whisk together the lemon juice, vanilla extract, and confectioners' sugar in a bowl, until smooth.

Dip the tops of the cooled cookies into the glaze and return them to the rack

If adorning your cookies with fresh pansies, do so while glaze is still wet. Just place a trimmed pansy on the glaze, gently pressing each petal into the wet glaze.

Let the glaze set before serving or storing.