A Little More Lemon

Something about these cold, dreary months brings out the lemon lover in me. I checked and almost exactly this time last year, I made a batch of  soft, chewy lemon cookies. It must be because lemon is the edible antithesis of all things winter. This particular recipe makes something similar to a shortbread, crunchy, buttery and full of lemony brightness, and you can keep the dough in your freezer for a rainy (or snowy) day.

Lemon Icebox Cookies
Recipe courtesy of Everyday Food

2 cups all-purpose flour (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest, plus 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

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). Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)