Lemon-Lime Glazed Cookies

Method

Place the caster sugar, lemon zest and lime zest into a food processor. Pulse until the sugar looks wet and the zests are incorporated. Add the flour, cornmeal, salt and baking powder. Pulse until combined (about ten 1 second pulses).

Scatter the butter cubes over the flour mixture and pulse another 15 times or so until the mixture looks sandy.

In a small bowl, beat the egg yolk, lemon juice and vanilla, whisking with a fork to combine. With the motor running on the food processor, pour in the yolk mixture. Whiz until the dough comes together as a ball.

Place the dough onto a large sheet of baking paper and roll into a log shape, wrapping with the paper and twisting the ends. Place the log into the freezer for at least 45 minutes.

Meanwhile preheat your oven to 180°C and line a baking sheet with baking paper.

Take the log of cookie dough and slice into 1/2 cm thick rounds. Leave a little room for spreading on the tray. Bake for 14-16 minutes or until the edges are just starting to turn brown.

Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, combine the lemon juice and icing sugar until it forms a thick paste. Spread on the tops of the cooled cookies. Eat once the glaze is set (if you can wait that long!)

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.