Lemon Cookies, Take 3

Still having so many lemons to play with and being on my quest for the perfect lemon cookie, I tried a third recipe. This one I found on http://www.sophistimom.com, a blogspot I found through tastespotting.com. This cookie turned out so chewy! I think it was the agave nectar. The site suggested sandwiching Haagen-Dazs Five Lemon ice-cream between two cookies. I went with a lemon juice and powdered sugar icing drizzled on top. Will definitely make these again.

Chewy Lemon Cookies

1 3/4 cups unbleached all-purpose flour
pinch of salt
8 tablespoons unsalted butter
zest of 1 lemon
1/2 cup granulated sugar, plus more for sprinkling
1/4 cup agave nectar
1 teaspoon baking soda
2 tablespoons lemon juice

1. Preheat oven to 325 degrees. In a medium sized bowl, whisk together flour and salt. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, 1/2 cup sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.

3. In a small cup, boil the lemon juice and stir in baking soda. With the mixer on low, slowly add in half of the flour mixer, and then add in in the baking soda mixture. Follow with the remainder of the flour mixture and mix until combined. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.

4. Pull the dough together with your hands and shape into a log. Roll up in parchment paper, twist up the ends and freeze for 5 hours, or over night. Slice dough into 1/3 inch thick disks. Bake for 9-10 minutes. Tops should be cracked on the top. Let cool for a few minutes on the cookie sheets before transferring to a wire rack.

5. Whisk up some fresh lemon juice with powdered sugar until you reach the consistency desired. Drizzle on top of each cookie and allow to harden about an hour.