Springtime Lemon Icebox Cookies

This weekend I tried Martha Stewart's Lemon Icebox Cookies Recipe.  

They were sooo good - light, lemony, buttery good!!

 I could of eaten just the dough!

I wanted to make them pretty so I divided the dough into 3 logs, 

then rolled each log into a different color of sprinkles - 

yellow, pink and green!

The directions say to chill for 2 hours, but I cheated (because

I hate to wait) and put the logs in my freezer for 25 minutes.

Then I just sliced & baked!

I love how they turned out! They would be perfect on your

Easter Sweets Table or placed into pretty bags tied with a

ribbon for Easter Basket Treats!!  I highly recommend them!!

LEMON ICEBOX COOKIES

Martha Stewart

INGREDIENTS

• 2 cups all-purpose flour, (spooned and leveled)
• 1 cup confectioners' sugar
• 1 teaspoon coarse salt
• 1 tablespoon plus 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 2 large egg yolks
• 1/4 cup granulated sugar, for rolling

DIRECTIONS

1. STEP 1

   In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

2. STEP 2

   Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Have a great weekend!!