Lemony Slice-and-Bakes

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

Suggestions


Indulge in the delightful taste of our Lemony Slice-and-Bakes, a perfect treat for any occasion! These vibrant cookies are not only vegetarian but also a refreshing addition to your antipasti, starter, or snack table. With their zesty lemon flavor and a light, buttery texture, they are sure to impress your guests and family alike.

Ready in just 45 minutes, this recipe yields an impressive 50 servings, making it ideal for gatherings, parties, or simply to enjoy at home. Each cookie is a mere 83 calories, allowing you to savor the sweetness without the guilt. The combination of fresh lemon juice and finely grated lemon zest infuses these cookies with a bright, citrusy flavor that will awaken your taste buds.

The process is simple and fun, perfect for both novice and experienced bakers. With just a few basic ingredients and some chilling time, you can create these delightful treats that are as pleasing to the eye as they are to the palate. Once baked to golden perfection, they can be adorned with a luscious lemon icing, adding an extra layer of sweetness and a pop of color.

Whether you're looking for a charming addition to your dessert table or a unique snack to share, our Lemony Slice-and-Bakes are sure to be a hit. So gather your ingredients, roll up your sleeves, and get ready to bake a batch of these irresistible cookies!

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