Recipe by Brynie Greisman

Lemon-Glazed Cookies

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Parve Parve
Easy Easy
15 Servings
Allergens
40 Minutes
Diets

Refreshingly different. The lemon zest and crushed lemon candies add a delicious burst of citrus flavor, and the lemon glaze adds yet another element of tanginess to these cookies. Chewy, crispy, and simply irresistible.

Yields 45 cookies

Ingredients

Lemon-Glazed Cookies

  • 1/2 cup Heaven & Earth Coconut Oil, softened

  • 2/3 cup sugar

  • 1 egg

  • 1 tablespoon pareve whipping cream, unwhipped

  • 1 teaspoon grated lemon zest (or more, if desired)

  • 1 and 1/2 cups flour (I used whole wheat pastry like Shibolim, but any light- colored flour is good)

  • 1 teaspoon Haddar Baking Powder

  • 1/4 teaspoon salt

  • 1/3 cup finely crushed lemon candies (I used Must sugar- free)

Glaze


Wine Pairing

Hagafen Late Harvest Sauvignon Blanc

Directions

Prepare the Cookies

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

Beat the coconut oil and sugar in the bowl of an electric mixer. Add egg, whipping cream, and lemon zest. Gradually add the flour, baking powder, salt, and candies and mix to combine well.

3.

Using a small cookie scoop, drop cookies onto the prepared baking sheet. Bake for 10 minutes, or until the edges and bottoms are lightly browned. Cool before glazing

Prepare the Glaze

1.

Mix the confectioners’ sugar and lemon juice in a small bowl until smooth. Pour into a small plastic bag. Heat the bag in the microwave for 10 seconds to make it easier to work with.

2.

Make a small hole in the corner of the bag with a toothpick. Drizzle the glaze over the cookies. Let set.

3.

These cookies freeze well.

Notes:

You can sub trans-fat free margarine for the coconut oil. Personally, I find the combo of lemon and coconut very tempting!

Credits

Photography by Chay Berger
Food Styling by Leah Hamaoui

Lemon-Glazed Cookies

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