Ingredients 2 ⅓ cups (300g) flour

¾ teaspoon baking powder

2 Kerrygold

Salted Butter Sticks

room temperature

1 ¼ cups sugar

1 egg, room temperature

3 tablespoons lemon juice

2 tablespoons lemon zest (from 2 large lemons)

Glaze Ingredients:

1 ½ cups powdered sugar, sifted

2 tablespoons lemon juice

1 tablespoon lemon zest

Instructions

  1. Preheat the oven to 350°F. Line 2 sheet pans with parchment paper and set aside.
  2. Place the flour and baking powder in a small bowl and stir to combine. Set aside.
  3. Add Kerrygold Salted Butter Sticks and sugar to the bowl of a stand mixer and beat for 2-3 minutes until light in color and creamy. Add the egg, 3 tablespoons lemon juice and 2 tablespoons lemon zest and mix for an additional minute. Add the flour mixture and mix until just incorporated.
  4. Use a small cookie scoop (2 tablespoons) to scoop the cookie dough onto the prepared pans about 2 inches apart. Press the gently flatten the dough down so it’s ½” thick and bake for 10-11 minutes. 5.Remove cookies from the oven and cool for 5 minutes on the pans. Remove from pans and cool completely on wire racks before icing.

Glaze Instructions:

  1. Place the powdered sugar and 2 tablespoons lemon juice in a small bowl and mix to combine.
  2. Spread 2 teaspoons of icing on each cookie. Divide remaining lemon zest over the top of the cookies. Let sit for 30 minutes for the glaze to set. Store in an airtight container.

Recipe by Garnish with Lemon.