Lemon Cookies

Around here we are at an in-between stage of Summer's end and Fall's glory. It's stormy and grey and over the past few days very muggy. This little cookie has a zippiness that gives just enough cheer to get you through. Not only are they easy to make, the fresh lemon will make your kitchen smell happy and paired with a cup of tea your grey day may just melt away.

Lemon Cookies (Slightly altered from Real Simple)

Ingredients

• 3/4  cup (1 1/2 sticks) butter, at room temperature
• 3/4  cup  granulated sugar
• 2  large egg yolks
• 1   teaspoon pure vanilla extract
• 2  cups all-purpose flour
• 1  cup confectioners' sugar
• 3   tablespoons fresh lemon juice, plus more if necessary
• 4   teaspoons divided grated lemon zest

Directions

1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Add 2 teaspoons of the grated lemon zest. Gradually add the flour, mixing until just incorporated.
2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about an hour. I usually make my dough the night before and keep it in the fridge till the next day.
3. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
4. In a small bowl, whisk together the confectioners' sugar, lemon juice, and 2 teaspoons of zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
    
   Enjoy!