Iced Lemon Cookies (Rachael Ray) Recipe

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Iced Lemon Cookies (Rachael Ray)
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Ingredients
10
Count
Nutrition
1974
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
  3. Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
  4. In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
  5. Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
  6. Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
  7. Lemon Icing:
  8. 1 pound (2 cups) confectioners' sugar
  9. 6 tablespoons lemon juice
  10. In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
  11. Yield: enough for 3 dozen cookies
  12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1974.21 Kcal (8266 kJ)
Calories from fat 632.06 Kcal
% Daily Value*
Total Fat 70.23g 108%
Cholesterol 434.77mg 145%
Sodium 1285.22mg 54%
Potassium 642.82mg 14%
Total Carbs 309.04g 103%
Sugars 158.99g 636%
Dietary Fiber 5.68g 23%
Protein 29.04g 58%
Vitamin C 23.8mg 40%
Vitamin A 0.8mg 25%
Iron 3.5mg 20%
Calcium 201.9mg 20%
Amount Per 100 g
Calories 326.37 Kcal (1366 kJ)
Calories from fat 104.49 Kcal
% Daily Value*
Total Fat 11.61g 108%
Cholesterol 71.87mg 145%
Sodium 212.47mg 54%
Potassium 106.27mg 14%
Total Carbs 51.09g 103%
Sugars 26.28g 636%
Dietary Fiber 0.94g 23%
Protein 4.8g 58%
Vitamin C 3.9mg 40%
Vitamin A 0.1mg 25%
Iron 0.6mg 20%
Calcium 33.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.5
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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