Lemon Goat Cheese Tea Cookies

Ingredients

• 113 grams (4 ounces) goat cheese, room temperature
• 113 grams (1/2 cup, 1 stick) unsalted butter, room temperature
• 100 grams (1/2 cup) granulated sugar
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 256 grams (2 cups + 2 tablespoons) all-purpose flour
• 56 grams (2 ounces) goat cheese, room temperature
• 2 tablespoons lemon juice
• 180 grams (1 1/2 cups ) powdered sugar
• lemon zest, for garnish

Instructions

1. 1

   At least 30 minutes before mixing your dough,...: At least 30 minutes before mixing your dough, set out the goat cheese (total of 169 grams/ 6 ounces) and butter (113 grams/ ½ cup) to come to room temperature. Measure out the rest of the ingredients.

2. 2

   Position oven racks in the top and bottom...: Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper or silicone baking mats.

3. 3

   In the bowl of a stand mixer fitted...: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the goat cheese (113 grams/ 4 ounces), butter, and sugar (100 grams/ ½ cup) on medium speed until light and fluffy- about 2 minutes. Scrape down the sides and bottom of the bowl halfway through.

4. 4

   Add in the lemon juice (1 tablespoon) and...: Add in the lemon juice (1 tablespoon) and lemon zest (2 tablespoons) and mix until incorporated.

5. 5

   In a separate mixing bowl, whisk together the...: In a separate mixing bowl, whisk together the salt (½ teaspoon) and flour (256 grams/ 2 cups + 2 tablespoons).

6. 6

   Add the flour mixture to the mixing bowl...: Add the flour mixture to the mixing bowl and mix on medium/low speed until just incorporated. The dough will likely be a bit crumbly looking, but should still look moist and hold together if pressed together in your hand. If it does not hold together, you can add about 1-2 teaspoons of more lemon juice until it holds together when pressed.

7. 7

   Scoop the dough into 1 tablespoon portions and...: Scoop the dough into 1 tablespoon portions and roll into a smooth ball between the palms of your hands. Place the balls of dough on the prepared baking sheets and flatten the balls just slightly so the bottoms are flattened.

8. 8

   Place the tray into the freezer for about...: Place the tray into the freezer for about 5 minutes before baking. This helps them not spread out in the oven.

9. 9

   Bake at 350°F/175°C for 14-16 minutes, until very...: Bake at 350°F/175°C for 14-16 minutes, until very lightly browned on the bottoms and set. They will stay very pale.

10. 10

    Cool for about 5 minutes on the baking...: Cool for about 5 minutes on the baking sheets before moving to a cooling rack to cool completely.

11. 11

    Beat together the goat cheese (56 grams/ 2...: Beat together the goat cheese (56 grams/ 2 ounces) and lemon juice (2 tablespoons) until smooth.

12. 12

    Add powdered sugar (180 grams/ 1 ½ cups)...: Add powdered sugar (180 grams/ 1 ½ cups) and mix until incorporated.

13. 13

    Frost cooled cookies by spooning a little glaze...: Frost cooled cookies by spooning a little glaze over the top letting it slightly run down the sides. If it's too runny add a spoonful more powdered sugar to the glaze until you get the desired thickness. Quickly add a few pieces of lemon zest to the top of each cookie.

14. 14

    Allow glaze to set. Store cookies in an...: Allow glaze to set. Store cookies in an airtight container up to 1 week.