Lemon Icebox Rounds

Lemon Icebox Rounds are delightful, buttery cookies with a refreshing citrus twist. These bite-sized treats are made with a simple, egg-free dough that is infused with the tangy flavor of lemon. The dough is shaped into logs, chilled, and then sliced into rounds before baking. Coated in a sprinkle of demerara sugar, these cookies develop a delicate crunch on the outside while remaining tender and melt-in-your-mouth on the inside.

The combination of butter, icing sugar, and lemon zest creates a rich and fragrant base for these cookies. The addition of a sieved hard-boiled egg yolk adds a unique texture and richness to the dough. The logs of dough are chilled, allowing them to firm up and become easy to slice into uniform rounds. Once baked, these rounds turn a lovely golden color and develop a slight caramelized sweetness from the demerara sugar coating.

Lemon Icebox Rounds are a versatile treat that can be enjoyed on their own as a simple pleasure or served alongside a cup of tea or coffee. They are perfect for afternoon tea gatherings, brunches, or any occasion where a sweet and tangy treat is desired. These cookies can be made in advance and stored in an airtight container, allowing you to enjoy their delightful flavors for days to come.

With their bright lemon flavor and irresistible texture, Lemon Icebox Rounds are sure to become a favorite among cookie lovers. Their simplicity, delicate sweetness, and tangy twist make them a delightful addition to any cookie jar or dessert spread.

INGREDIENTS:

• 1/4 tsp salt
• 2 tsp finely grated lemon zest
• 90g demerara sugar or yellow sugar
• 310g flour, sifted
• 1/2 tsp vanilla extract
• 55g, plus 2 tbsp icing sugar, sifted
• 1 hard boiled egg’s yolk
• 1 large egg yolk
• 55g, plus 2 tbsp unsalted butter, room temperature

INSTRUCTIONS:

1. Beat the butter and icing sugar together until smooth.
2. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk, lemon, and vanilla into it. Add this to the butter mixture and stir until blended.
3. Add the flour and salt to the butter mixture and stir until blended. Shape the dough into logs that are an inch across and wrap in plastic wrap. Chill until firm, about 2 hours.
4. Preheat the oven to 180°C and line 2 baking trays with parchment paper.
5. Pour the demerara sugar onto a plate. Unwrap the cookie logs and roll them in the sugar to coat. Slice the cookies about 1/4-inch thick and place on the baking trays, leaving a 1/2-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms.
6. Cool the cookies on the tray and then store them in an airtight container. The cookies will keep for up to 4 days in an airtight container.

NOTES:

• Be sure to leave enough space between the sliced rounds on the baking trays to allow for spreading during baking.
• Keep a close eye on the cookies while baking as they can quickly go from golden brown to overdone. Remove them from the oven when they are lightly browned on the bottoms.
• Allow the cookies to cool completely on the baking tray before transferring them to an airtight container to ensure they retain their crisp texture.