Vanilla Icebox Cookies

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 1 ½ cups (155g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 stick (4 oz or 115g) unsalted butter, softened; ⅔ cup (70g) powdered sugar

3. Step 3.

   Add and beat until combined: 1 large egg; 1 teaspoon vanilla or vanilla bean paste; (Finely grated zest of 1 lemon)

4. Step 4.

   Stir the flour mixture into the butter-sugar mixture until blended. Shape the dough into an even 11-inch-long log and wrap tightly in parchment paper. Refrigerate or freeze until firm.

5. Step 5.

   Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

6. Step 6.

   Cut the log into scant ¼-inch-thick slices and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are lightly browned, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. The longer the baking time, the crisper the cookies. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.