These are actually supposed to be "wreath" cookies, but I don't use that kind of language until after Thanksgiving.
I don't want to think of Thanksgiving either. Sorry.
Yes, it's still summer. Sometimes we just need to step outside and breath in August's brilliance.
Because she is brilliant. And she's tired of being viewed as back-to-school preparation month. (We had a little chat about it last night, after I had a bit too much Yellow Tail Shiraz.)
For obvious reasons, I'm calling these doughnut cookies. They're lemony, and tender, and perfectly summer-y. And while they may stray over to the dry side of cookie-hood, it's nothing that can't be fixed with a cup of tea (iced, of course).
Lemon Doughnut Cookies
yields about 4 dozen
for the cookies
2/3 cup sugar
Zest from about 2 lemons
1 cup (that's 2 sticks) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1 Tablespoon baking powder
1 1/4 teaspoons salt
for the glaze
3 cups confectioners' sugar
1/4 cup tablespoons fresh lemon juice
Preheat the oven to 350 F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it's moist and fragrant. Add the butter and beat on medium-high speed until light and fluffy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and 1 teaspoon of lemon juice. Add the flour, baking powder, and salt. Beat on low speed just until the flour has been incorporated. [Note: If the cookie dough feels too sticky and soft to roll, cover the bowl stick it in the refrigerator for about 30 minutes.]
For each cookie, measure out about 1 Tablespoon of dough. Roll the dough into a log (about 4-inches long), bring the ends together and pinch to seal. Place the cookies on prepared sheets, leaving about 2-inches of space between each one.
Bake for 13-18 minutes, or until light golden brown. Remove the sheets from the oven and allow the cookies to rest for about 3 minutes before carefully transferring them to a cooling rack.
Cool the cookies completely before glazing.
Prepare the glaze: In a large mixing bowl, whisk together the confectioners' sugar and lemon juice until smooth. If the glaze looks too thick, add just a splash more lemon juice. [The glaze should be in the thin side. If it's "spreadable," it's too thick.] Use your hand to grip the cookies, and dip them into the glaze until coated on one side. Transfer the glazed cookies to a sheet of wax or parchment paper and sprinkle immediately with decorations (if using). Let the glaze harden for about 1 hour before serving.
Adapted from Martha Stewart