These lemon cookie bars are adapted from America’s Test Kitchen’s Glazed Lemon Cookie recipe. I substitute regular flour for oat flour, increase the baking powder accordingly, add a bit more lemon juice, and more accurately represent the amount of lemons required to accumulate the amount of zest needed utilizing Meyer Lemons. I consider the glaze optional, but when I do use it, I use a butter based version and added zest to that as well. The trickiest part is getting the glaze just right. Don’t be afraid to add more lemon zest until it is nice and lemony.
Cookie Ingredients:
- 3/4 cup (5 1/2 ounces) granulated sugar
- 2 tbls grated zest from 4-6 Meyer lemons
- 2-3 tbls lemon juice from 1-2 Meyer lemons (more for more lemon flavor)
- 1 3/4 cups (8 3/4 ounces) oat flour
- 4 tsp baking powder
- 1/4 tsp salt
- 12 tbls cold unsalted butter cut into pieces
- 1 large egg yolk
- 1/2 tsp vanilla
Glaze Ingredients (glaze is optional):
- 1 cup powdered sugar
- 3 tbls melted butter
- 1/2 tsp vanilla
- 2 tbls lemon juice
- 1 tsp lemon zest
Instructions:
- Add sugar and lemon zest to food processor. Pulse a few times to mix, and then process for about 30 seconds.
- Add flour, baking powder, and salt. Pulse to combine.
- Scatter butter over the top of mixture, and pulse to until mixture looks like cornmeal.
- In a separate bowl, beat lemon juice, egg yolk, and vanilla. Drizzle over mixture, and process until a ball forms, about 10-15 seconds.
- Empty mixture into a 8×8 glass pyrex container lined with parchment paper. Use your knuckles and fingers to press mixture out to the edges and flatten it down into the pan until it is firm and even.
- Bake at 325 degrees for 20-30 minutes until golden brown.
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