Elizabethan Lemon Cakes

They are somewhere between a cake and cookie.

2 1/2 cups flour, more if needed
2 cups granulated sugar
6 tablespoons unsalted butter
Grated zest of 2 lemons
1 whole egg
2 egg yolks
1/2 cup powdered sugar
1 1/2 teaspoons milk

Preheat oven to 350F and grease a large baking sheet.

In a large bowl, combine flour and granulated sugar. Cut in the butter. Beat egg and yolks together with the lemon zest and add into the flour. Mix thoroughly, add more flour if the dough is too wet, add a little lemon juice, water or milk if the dough is too dry. The dough should not be sticky and can be easily shaped by hand.

Roll the dough into balls, about 1 inch across. Place them on the prepared baking sheet about 2 inches apart so they can spread out as they bake.

Bake 15 minutes or until the tops are slightly golden brown. Remove from oven and allow the cakes to cool 1 minute before placing them on a cooling rack.

Mix the powered sugar and milk together - mix until smooth. Drizzle the icing over the cakes after they are cooled.

Source: Official Game of Thrones Cookbook