Easter Lemon Treats (Print Version)

# Ingredients:

→ Cookie Dough

01 - 200g of regular flour (1 1/2 cups and 2 tbsp)
02 - 3 tablespoons and 1/4 teaspoon white sugar
03 - 1 tsp baking powder
04 - Just a pinch of salt (or 1/4 tsp if the butter isn’t salted)
05 - Zest from a whole lemon
06 - One large egg
07 - 1/4 cup of melted butter that’s been cooled
08 - 4 tbsp 2% milk

→ Lemon Glaze

09 - 1 1/2 to 2 cups of powdered sugar (just adjust for how sweet you want it)
10 - 1 tbsp milk
11 - 1 tbsp lemon juice

# Instructions:

01 - Heat the oven to 300°F (150°C). Put parchment paper on your big baking pan.
02 - In a big bowl, mix lemon zest, flour, sugar, salt, and baking powder together. Make a ditch in the mix, then toss in the butter, egg, and milk. Use a fork to stir things around until it starts to come together, then knead it lightly on your counter until it’s smooth.
03 - Roll the dough into little ropes about 5 or 6 inches long, then twist or form into circles. Put them on your baking pan.
04 - Bake for 15-18 minutes till they’re a soft, golden color. Let them cool before adding glaze to them.
05 - Combine powdered sugar, milk, and lemon juice to create a glaze that’s the consistency you want. Brush the glaze over your now-cooled cookies or sprinkle powdered sugar instead if you’d rather.

# Notes:

01 - Butter can be swapped out for mild olive oil if preferred
02 - Can stay fresh in a tightly sealed container at room temp for a week
03 - Freeze leftover dough for up to 3 months if needed
04 - You can bake these at 350°F, but they’ll only need about 13 minutes