Lemony Slice-and-Bakes
Lemony Slice-and-Bakes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk flour and salt in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk flour and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes.
Add egg yolks; beat just to blend.
Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend.
Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter.
Wrap in plastic and chill until firm, about 1 hour.
DO AHEAD: Can be made 2 days ahead.
Keep chilled.
Arrange racks in lower and upper thirds of oven; preheat to 350°F.
Line 2 baking sheets with parchment paper.
Unwrap 1 dough log.
Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds.
Transfer to prepared sheets, spacing 1" apart.
Bake until cookies are firm and golden brown around edges, 16-18 minutes.
Let cool for 1 minute, then transfer to wire racks and let cool completely.
Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick.
Add coloring, if desired.
Spread or drizzle icing over cookies.
Decorate as desired.
Let stand until icing sets, about 10 minutes.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.