Glazed Lemon Cookies by Martha Stewart

This is on p 142 of the lastest issue of Everyday Food magazine. Chad couldn't get enough of them so I decided to post it here.

It says "always zest the lemons (preferably with a microplane tool) before juicing them. For orange- or lime-flavored cookies, substitute the zest and juice of those fruits."

A:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp finely grated lemon zest

B:
2 tbsp fresh lemon juice
1/2 cup unsalted butter, room temp
1 cup granulated sugar
1 large egg (I used a med egg and about a tsp of white vinegar-vinegar adds moistness to desserts and can be used as a substitute for eggs)
1 tsp pure vanilla extract

lemon glaze- in a med bowl wisk 2 cups powdered sugar, 2 tbsp finely grated lemon zest and 1/3 cup fresh lemon juice until smooth.

Preheat oven to 350. whisk A ingredients in a bowl. In a large bowl beat butter and gran. sugar with an electric mixer until light and fluffy. Add the rest of the B ingredients and beat until combined. Then beat in the A ingredients with mixer on low speed.
Drop dough by heaping teaspoons 1 inch apart onto baking sheets. bake 15-20 minutes until edges are golden. top with lemon glaze if you like.

We made half the amount of lemon glaze and used about 1/4 of that. I don't like super sugary cookies so we only glazed half the cookies. They are good both ways. I'm excited to try lime cookies.