Big Lemon-Frosted Sugar Cookie Squares

Adapted from a Greg Patent recipe in Baking in America: Traditional and Contemporary Favorites from the Past 200 Years, these are big lemon cookies with wheat germ in them.

Big Lemon Frosted Sugar Cookie Squares

1 3/4 cups all-purpose flour
1 teaspoon baking powder — preferably non aluminum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup untoasted wheat germ
8 tablespoons butter — (1 stick) at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg
1 large egg white
1 tablespoon milk (I subbed a tablespoon of lemon juice)
Finely grated zest of 1 lemon

GLAZE
1 large egg white
2 cups confectioners’ sugar
2 teaspoons fresh lemon juice — (2 to 3)
Colored sugar sprinkles for decoration (optional)

For the dough, sift together the flour, baking powder, baking soda, and salt into a bowl. Stir in the wheat germ; set aside.

In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the sugar and vanilla and beat for 2 to 3 minutes. Add the egg, egg white, milk, and lemon zest and beat in well. With a wooden spoon, gradually stir in the flour mixture to form a moist dough.

Scrape the dough onto a sheet of plastic wrap and pat it into a rectangle about 1 inch thick, using the plastic wrap to help you. Wrap tightly and refrigerate for at least several hours, or overnight.

Adjust two oven racks to divide the oven into thirds and preheat the oven to 400 degrees.

Roll the dough on a lightly floured surface into a 12-x-15-inch rectangle, checking occasionally to make sure the dough isn’t sticking. With a large sharp knife, cut the dough into twenty 3-inch squares. Carefully transfer the squares to two ungreased baking sheets, spacing them about 2 inches apart, 10 on each sheet.

Bake for 10 to 12 minutes, until the cookies are deep golden brown and have cracks on top. Rotate the sheets from top to bottom and front to back about halfway during baking to ensure even browning. With a wide metal spatula, transfer the cookies to cooling racks to cool completely.

For the glaze, beat the egg white in a small bowl until foamy. Add the confectioners’ sugar and 2 teaspoons of the lemon juice and beat until smooth. The icing should be just thick enough to spread over the cookies with a pastry brush. If it is too thick, gradually beat in droplets of lemon juice until the consistency is right. Brush a thin layer of icing over the cookies and sprinkle with the sugar sprinkles, if using. Let the icing set.

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Comments

  1. Amy says

    Oh wow! That really looks like my kind of cookie! Will you throw one in the freezer for me? Does this mean the new kitchen is up and running???

  2. Anna says

    Amy, I threw a few in the freezer for you.The kitchen is functional, save for a few lighting fixtures. I don’t have a refrigerator yet, but the little one I’m borrowing the basics (butter, milk, eggs). Hopefully, the new one will arrive soon.

  3. says

    I’m so happy the cookies are back! (not that the berry stories weren’t good). I check the site out everyday after work – it fulfills some craving. Kristin W turned me onto your blog – I LOVE IT! The cookies look tasty – I happen to have some wheat germ sitting around so I’ll have to try them out, I’m a big fan of lemon juice as well, good idea. :o)

  4. Anna says

    tg, thanks for the link to the sound effects. I’m going to have to start abusing that. I mean using that.Becca, yes, the cookies are back! I have been on a cookie baking binge today, so I’ll post more tomorrow.Novice Baker, you are fast! You must be one of those people who keeps wheat germ on hand.

  5. says

    When something’s s’posed to be really lemony, I’ve started using lemon extract instead of vanilla — works great. BTW except for the wheat germ, these sound like an old-fashioned lemon ice box cookie – maybe?!

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