Recipe #12 in our 2012 edition of the 12 Days of Christmas Cookies. This grand finale of our series is one of Kevin’s favorite cookies. And the lemon glaze adds a refreshing flavor – we mix them up; some glazed, and come plain.
[li]4 sticks unsalted butter, at room temperature[/li]
[li]2 cups confectioners’ sugar[/li]
[li]4 teaspoons vanilla[/li]
[li]5 cups all-purpose flour[/li]
[li]1 teaspoon salt[/li]
[li]1 1/2 cups confectioners’ sugar[/li]
[li]3 tablespoons lemon juice[/li]
[li]1 1/2 tablespoons corn syrup[/li]
[li]1 tablespoon lemon zest[/li]
In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes. Add sugar and beat until light and fluffy. Beat in vanilla. Reduce mixer to low, add flour and salt, and beat until combined.
Divide dough into 4 equal pieces and pat each into a square. Roll out each square between 2 sheets of lightly floured parchment to 1/4 inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, about 2 hours.
Preheat oven to 325 degrees F. Remove and unwrap 1 dough square. Using a 1-inch square cutter, cut out 24 cookies (or slice across horizontally and then vertically into squares). Transfer to 2 parchment-lined baking pans, spacing cookies about 1 inch apart. Bake until light golden and firm around the edges, 12 to 15 minutes, rotating pans halfway through. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough squares.
To make glaze, in small bowl combine confectioners’ sugar, lemon juice, and corn syrup. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. Sprinkle with lemon zest. Set cookies on wire rack placed atop a sheet of waxed paper to catch any glaze drips. Allow glaze to completely harden overnight.