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Elizabethan Lemon Cakes adapted from A Feast of Ice and Fire

Makes 24 cookies

2 1/2 cups flour

2 cups granulated sugar

6 tablespoons unsalted butter

Grated zest from 2 lemons

1 egg

2 egg yolks

1/2 cup powdered sugar

2 teaspoons milk

1. Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet.

2. In a large bowl, combine the flour and granulated sugar. Cut in the butter, then add the zest and whole egg and yolks. Mix thoroughly until the dough is no longer sticky and can easily be shaped by hand.

3. Roll the dough into balls about 1 inch across and place them on the prepared baking sheet at least 2 inches apart, giving them room to spread as they bake.

4. Bake for 15 minutes until the tops of just slightly golden. Allow the cakes to cool for a minute before moving them to a cooling rack.

5. Mix the powdered sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the icing over the cookies.