This Lemon Icebox Cookies Recipe is just the perfect Spring Cookie! I mean, start with the best icebox cookie recipe and add a touch of both lemon zest and lemon juice. Then, for those who love their icebox cookies with icing, an easy lemon glaze provides some added zing. Add a fresh pansy to the cookie and you have a lovely lemon dessert for a special occasion or just an ‘everyday’ occasion.
I am thrilled to be joining my friend Angie, who blogs at Postcards from the Ridge, in her Spring Ideas Tour. Over the course of 5 days, 17 bloggers will do their best to bring a little Spring into your home, even if MOther Nature isn’t cooperating. After wetting your whistle with these lemony treats, make sure spend some time hopping through the rest of these lovely blogs by clicking on the links at the end of the post.
I am still working on recipes to serve for our graduation celebration next month. (Yikes…the whole ‘next month’ thing just threw me for a loop!)
We are planning on having a dessert table with several varieties of finger-sized sweets. In addition to these Mini Vanilla Tea Cakes and Carolina Blue Macarons using my tried and true macaron recipe, I will be making several dozen of this Lemon Icebox Cookies Recipe. It’s such an easy recipe which can be made ahead of time, which are 2 key elements of what I’m looking for since we will be holding the celebration out of town, in an Airbnb.
You can just slice and bake these iecbox cookies as is and they are delicious. For an added touch, dip them in this tangy glaze.
And, if you are really being special, you can top the wet glaze with edible flowers, like pansies. Any way you serve them, they will be a hit.
For the Lemon Glaze:
Nutrition Information: Yield: 36 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 111 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 35mg Carbohydrates: 14g Fiber: 1g Sugar: 7g Protein: 1g
For the Lemon Glaze:
I am SO glad you asked that! Here’s a good and wonderful thing: you can make these icebox cookies from start to finish, including the flower, and freeze them. I was pleasantly surprised that even after 2 weeks in the freezer, the flowers still looked pretty good. This following image is the finished cookie (including the pansy) that had been frozen for 2 weeks and then defrosted. Curiously, it lost its yellow center and the purple/blue definitely deepened, but you could easily make this in advance if need be.
All that being said, it is so easy to dip the baked cookies in the glaze and top them with the fresh flowers that I would definitely prefer this option.
Another great question! In addition to pansies, violets and borage are would also look lovely on your cookies. Rose petals and lavender buds are another option as well. I love nasturtium blossoms in my salad, but they might be a bit too peppery for a cookie…but that’s just a personal preference.
Bookmark this page or pin the following image to refer back to this Lemon Icebox Cookies Recipe in the future.
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