Lemon Frost Cookies

Lemon desserts are just as refreshing in Winter, after a rich and heavy meal, as they are in the heat of Summer. Don't be daunted by the length of the recipe below; we've adapted it to lazier baking standards of Cafe Drake. Try these at the end of dinner with good, strong espresso and a tiny glass of icy limoncello.

LEMON FROST COOKIES

1/2 cup unsalted butter, at room temperature /1/2 cup granulated white sugar /3 large eggs /1 teaspoon pure vanilla extract /Zest of 1 large lemon / 2 1/4 cups all purpose flour /2 teaspoons baking powder /1/4 teaspoon salt /2 cups confectioners sugar (icing or powdered sugar), sifted /1/2 cup unsalted butter, room temperature /1 teaspoon pure vanilla extract /2 tablespoons milk or light cream /Assorted food colors (if desired)

1. For Cookies: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
2. In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.
3. Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch. Using cookie cutters, cut the dough into shapes. Save the scraps and reroll.
4. Transfer the cookies to the prepared baking sheet, spacing them a few inches apart.
   Bake at 350 degrees for approximately 8-10 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean. Remove from oven and place on a wire rack to cool.
5. Once the cookies have completely cooled, frost with icing.

1. For Frosting: With an electric hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.
2. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
3. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
4. Tint the frosting with desired food color. We love a pale canary yellow tone best.