Published March 1, 2003.
For a lemon cookie recipe with the perfect balance of lemony zing and rich, buttery sweetness, we used all-purpose flour, which made our cookies toothsome and tender. An egg yolk instead of a whole egg added even more tenderness, and a touch of baking powder gave our lemon cookie recipe just the right amount of airy crispness. Grinding some lemon zest with the sugar before adding it to the dough gave our cookies bold lemon flavor without harshness.
The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
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