It’s December 2nd. My Christmas tree is decorated with special ornaments collected over the years. My Willow Tree nativity scene graces the top of my entertainment center. Red glittery candles shimmer on my mantel. Our (mine and my kitties! :)) stockings are hung with care. Christmas lights are aglow on my patio. It’s 75 degrees in Northern California… What!? This doesn’t feel much like “holiday season” weather!
I feel like I should be making Ginger Snap Cookies and sippin’ on hot chocolate. But the weather calls for Lemon Icebox Cookies and Stewarts Orange’n Cream! 🙂
Don’t tell my mom I bought these lemons at the store! I’ll never hear the end of it! My parents have a HUGE lemon tree in their backyard that produces a massive amount of lemons for what feels like, year round. My mom is always pushing lemons and I’m always passing, until I see how expensive and small they are at the grocery store. Sigh.
Lemon Icebox Cookies –
- 2 cups all-purpose flour, (spooned and leveled)
- 1 cup confectioners’ sugar
- 1 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 large egg yolks
- 1/4 cup granulated sugar, for rolling
1. In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).