Glazed Lemon Cookies
Appears in Cook's Illustrated March/April 2003
What is the secret to a delicate lemon cookie that is fragrant and brightly flavored yet without artificial or harsh undertones?
WHY THIS RECIPE WORKS
For a lemon cookie recipe with the perfect balance of lemony zing and rich, buttery sweetness, we used all-purpose flour, which made our cookies toothsome and tender. An egg yolk instead of a whole egg added even more tenderness, and a touc...