Lemony Slice-and-Bake

Recently, my problem has not been lack of creativity nor an unwillingness to shop and try new recipes.  Rather, it has been the very fast and very unexplainable disappearance of time.  Well that and a dash of laziness.  I actually have several recipes ready to go, pictures and all, but not the time to type them all out.

Between an international long weekend trip, Christmas with the family, moving apartments yet again (fingers crossed, this is the last time!) and a big New Year's Eve party to go to, blogging unfortunately has taken a back seat.  But at least once a week is what I promised you all back in the beginning, and that is what I am going to do.  Thank God for the holidays, otherwise we could be in real trouble here.  Please just excuse me that I'm a little behind on the times, and you're getting Christmas cookies two days after Christmas.  But what else are New  Year's Eve Parties for??

These cookies are quite wonderful, tart in the most delicious and lemony way.  If you are a fan of lemon, these are definitely for you.  I just drizzled them all over with the lemon glaze that Bon Appetit gave with the recipe, but a sprinkle of some raw sugar or decorative sugar would be just the topping these tart babies need.  They mellow out after a day or two and these didn't last beyond that, so I can't tell you where they go from there.

Lemony Slice-And-Bake
Adapted from December 2011's Bon Appetit

These are of the infamous slice and bake variety, so if you want to leave a log frozen in the freezer, ready to go at a moment's notice, go for it!

2 1/2 c. all purpose flour
1/2 tsp. Kosher salt
1 c. unsalted butter, room temperature
3/4 c. sugar

2 Tbsp. lemon zest (from 2 medium sized lemons)
1 tsp. vanilla extract
4 large egg yolks

Lemon Glaze:
2 c. powdered sugar
2 Tbsp. fresh lemon juice
1 tsp. vanilla extract

Whisk together flour and salt.  In electric mixer, beat butter, sugar, lemon zest and vanilla extract until light and fluffy.  Add egg yolks all at once and beat on medium high speed until just incorporated.  Reduce mixer speed to low and add flour in a few batches, mixing until just blended.

Lay out two sheets of plastic wrap.  Turn dough out onto one sheet and divide into two even balls.  Roll each ball into a log, about 1 1/2-inches in diameter.  Wrap each log well in plastic wrap and chill in fridge until firm.  (Can be done up to 2 days in advance, if longer, freeze).

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Remove logs from fridge and unwrap.  Working quickly so logs stay chilled, cut into 1/4-inch rounds.  Space out on prepared baking sheets, about 1 inch apart.  Bake for 16-18 minutes, or until cookies are golden brown around the edges and firm.  Remove from oven and let cool on pan for one minute, move to a wire rack to finish cooling.

For lemon glaze, whisk all three ingredients, adding more powdered sugar or lemon juice as needed for proper consistency.  Drizzle over cooled cookies and let stand until icing sets.

"Do Ahead: Can be made 3 days ahead.  Store airtight at room temperature"