Vanilla Lemon Cookies

              I absolutely love cookies. Every kind, during every time of the year, for any occasion. The cookie is one of the most perfect packages of sweetness in the world. With summer in the air, and the heat at crazy highs, I wanted to create a refreshing cookie. I wanted something that would be a scrumptious afternoon nibble while you sit on your porch and sip on ice tea. (Yes, in my mind we all have porch sitting time, which is easily as important as breakfast time). This led to the creation of the Vanilla Lemon Cookie. The cookie itself is moist with a slight crumble and a smooth vanilla flavor. It is reminiscent of a vanilla wafer, but infinitely kicked up by its added lemon zest and homemade quality. However, the best part is easily the delicate lemony glaze! Its tart and balances the cookies so wonderfully, while adding a slightly crunchy outer layer before you sink your teeth into the soft cookie center! This is a wonderful summer cookie and made with ingredients usually already in your pantry, so go ahead and whip it up this afternoon.

Cookie Ingredients: 
1/2 C Butter, room temperature
1/2 C Sugar 
1 Egg
1 TBSP Vanilla Bean Paste (or Extract or 1 Vanilla Bean scraped)
Zest of 1 Lemon
1 C Flour
1/4 TSP salt

Oven Temp: 350 F

Directions:

1. Add the room temperature butter and sugar into a mixing bowl and beat with a hand mixer, until creamed. It will appear, light yellow and fluffy. Make sure to cream to this point. This is why its very important you start with room temp butter! Properly creaming the butter is the key to well formed cookies. These are what your step one should look like when you stop.
2. Mix in one egg

3. Mix in Vanilla Paste and Zest 



*Vanilla Bean Paste is a favorite product of mine! You can see the vanilla bean flecks without having to buy the pods. It adds a beautiful touch to your baked goods. Not to mention, the flavor is absolutely delicious.
4. Mix together the flour and salt and add them to the wet mixture in two batches.

Adding second half of flour mixture.

5. The second key to a good batch of cookies, is allowing them rest time. So wrap the batter up and let it  sit for a few hours or overnight in your fridge! I mean it.
6. After the rest time, scoop them out onto a cookie sheet and get them into the 350 F oven. Let them bake for 15-16 minute. Watch carefully in last minute. They are done when the edges are golden. 

Use an ice cream scoop for even sizes.

Icing Mixture:
Whisk together the juice of one lemon and 2/3 C of powdered sugar.

7. When the cookies have cooled, set up your icing station.  I placed my cooling rack on top of my sheet tray so excess icing could drip below.
8. Dip each cookie into the mixture, turn over to cover all sides, lift and allow the excess to drip off.

These guys were gobbled up in no time! 

Happy Summer and a very Happy Father's Day-especially to my dad, who would happen to adore these cookies. I love you :)