Servings: 5 dozen

3 cups all-purpose flour 3 cups all-purpose flour
1/2 teaspoon baking soda ½ teaspoon baking soda
1 dash salt 1 dash salt
1 1/2 cups granulated sugar, divided 1 ½ cups granulated sugar, divided
3/4 cup (6-ounces) unsalted butter, room temperature ¾ cup (6-ounces) unsalted butter, room temperature
1 large egg 1 large egg
2 tablespoons lemon zest 2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice ¼ cup freshly squeezed lemon juice

In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
Beat in the egg, lemon zest, and lemon juice.
Gradually blend the flour mixture into the creamed butter and egg mixture.
Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
Unwrap the cookie dough and cut it into uniform slices about ¼-inch thick.
Sprinkle the slices lightly with the remaining ½ cup sugar and place them on the prepared baking sheets about 1 ½-inches apart.
Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.
How to Store: subheading: How to Store:
Once cooled, store these lemon icebox cookies in an airtight container at room temperature for up to five days, or freeze for up to two months.
Recipe Variation: subheading: Recipe Variation:
You can turn up the lemon in these cookies by drizzling some lemon icing on the top. Combine confectioners' sugar, lemon juice, and lemon zest and mix until smooth. You can add a little extra zest for garnish, if you like.