Lemony Slice-and-Bakes

Vegetarian
Lemony Slice-and-Bakes
45 min.
50
83kcal

Suggestions


Indulge in the delightful world of Lemony Slice-and-Bakes, a perfect treat for any occasion! These vibrant cookies are not only vegetarian but also bursting with the refreshing zest of lemon, making them an ideal choice for antipasti, starters, or simply as a snack to brighten your day. With a light and fluffy texture, each bite offers a harmonious balance of sweetness and tanginess that will leave your taste buds dancing.

Ready in just 45 minutes, this recipe yields an impressive 50 servings, making it perfect for gatherings, parties, or even a cozy afternoon tea with friends. The combination of rich unsalted butter, fresh lemon juice, and finely grated lemon zest creates a melt-in-your-mouth experience that is hard to resist. Plus, the addition of a simple icing adds a touch of elegance, allowing you to customize your cookies with a splash of color and creativity.

Whether you're a seasoned baker or a novice in the kitchen, these Lemony Slice-and-Bakes are easy to prepare and can be made ahead of time, ensuring you have delicious treats ready whenever the craving strikes. So gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with these delightful lemony delights!

Ingredients

  • large egg yolk 
  • 2.5 cups flour all-purpose
  • 0.5 teaspoons kosher salt 
  • tablespoons juice of lemon fresh ()
  • tablespoons lemon zest finely grated
  • 1.3 cups powdered sugar 
  • 0.8 cup sugar 
  • cup butter unsalted room temperature (2 sticks)
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking paper
  • oven
  • whisk
  • hand mixer

Directions

  1. Whisk flour and salt in a mediumbowl. Using an electric mixer on medium-highspeed, beat butter, sugar, lemon zest,and vanilla in a large bowl, occasionallyscraping down sides, until light and fluffy,about 3 minutes.
  2. Add egg yolks; beat justto blend. Reduce speed to low; add flourmixture and beat, occasionally scrapingdown sides, just to blend. Divide dough inhalf; roll each half into a 10"-long log about1 3/4" in diameter. Wrap in plastic and chilluntil firm, about 1 hour. DO AHEAD: Can bemade 2 days ahead. Keep chilled.
  3. Arrange racks in lower and upper thirdsof oven; preheat to 350°F. Line 2 bakingsheets with parchment paper. Unwrap1 dough log. Using a sharp, lightly flouredknife, cut log into 1/4"-thick rounds.
  4. Transferto prepared sheets, spacing 1" apart.
  5. Bake until cookies are firm and goldenbrown around edges, 16-18 minutes.
  6. Letcool for 1 minute, then transfer to wireracks and let cool completely. Repeat withremaining dough log, using cooled bakingsheets and new parchment paper.
  7. Whisk sugar and 2 tablespoons juicein a small bowl, adding more juice by1/2-teaspoonfuls if too thick.
  8. Add coloring,if desired.
  9. Spread or drizzle icing overcookies. Decorate as desired.
  10. Let standuntil icing sets, about 10 minutes.DO AHEAD: Can be made 3 days ahead.Store airtight at room temperature.

Nutrition Facts

Calories83kcal
Protein4.3%
Fat43.97%
Carbs51.73%

Properties

Glycemic Index
2.9
Glycemic Load
5.54
Inflammation Score
-1
Nutrition Score
1.3534782788028%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:83.38kcal
4.17%
Fat:4.12g
6.33%
Saturated Fat:2.47g
15.45%
Carbohydrates:10.89g
3.63%
Net Carbohydrates:10.7g
3.89%
Sugar:5.99g
6.66%
Cholesterol:24.45mg
8.15%
Sodium:24.65mg
1.07%
Alcohol:0.03g
100%
Alcohol %:0.18%
100%
Protein:0.91g
1.81%
Selenium:2.96µg
4.23%
Vitamin B1:0.05mg
3.47%
Folate:13.71µg
3.43%
Vitamin A:133.22IU
2.66%
Vitamin B2:0.04mg
2.42%
Manganese:0.04mg
2.21%
Vitamin B3:0.37mg
1.87%
Iron:0.33mg
1.86%
Phosphorus:13.23mg
1.32%
Source:Epicurious