Christmas Baking
Lemon Icebox Cookies: Mix in One Bowl, Freeze the Log and Slice – No Rolling Pin or Cutters Needed
Buttery lemon icebox cookies mixed in one bowl, shaped into a log, frozen for 40 minutes, sliced and baked. No rolling pin, no cutters.
NutritionApproximate, per serving
Instructions
In a large bowl, combine the softened butter, whole egg and granulated sugar.
Add the lemon zest, lemon juice and vanilla. Mix thoroughly with a fork until the ingredients come together into a thick, slushy mixture.
Add the cornstarch, flour and baking powder.
Stir with the fork first so the flour is worked in, then quickly knead by hand into a smooth, compact dough.
Place the dough on plastic wrap, shape it with your hands into a long log (like a sausage) and wrap it tightly.
Freeze the log for 40 minutes, until firm enough to slice cleanly.
Unwrap the firm log and cut it with a sharp knife into even rounds, about 1/4 to 1/2 inch (0.5–1 cm) thick.
Arrange the rounds on a baking sheet lined with parchment paper, leaving small gaps between them.
Bake in a preheated conventional (not fan) oven at 350°F (180°C) for 15 to 20 minutes, until the edges start to turn golden.
Let the cookies rest on the pan for 5 minutes so they firm up.
While they are still warm, roll them generously in powdered sugar.