Start to finish: 45 minutes
Servings: Makes 24 cookies
1 cup granulated sugar
Zest of 1 lemon
½ cup (1 stick) unsalted butter, room temperature
¼ teaspoon salt
½ teaspoon baking powder
4 tablespoons lemon juice, divided
2 cups all-purpose flour
¼ cup chia seeds
1 cup powdered sugar
Heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.
In a food processor, pulse together the sugar and lemon zest until the lemon zest is thoroughly incorporated.
In the bowl of an electric mixer, combine the lemon sugar, butter, salt and baking powder. Beat until light and fluffy. Add the egg and beat until thoroughly incorporated. Stir in 2 tablespoons of the lemon juice, then the flour.
Divide the dough into about 24 walnut-size balls, rolling them smooth.
Place the chia seeds in a small bowl. With the palm of your hand, flatten each ball of dough until it is ¼ inch thick and about 2 inches wide. Dip one side of each flattened cookie in the chia seeds to coat. Arrange the cookies, chia side up, on the prepared baking sheets.
Bake for 10 to 12 minutes, or until lightly golden around the edges. Allow to cool for 5 minutes on the baking sheets before transferring to a rack to cool completely.
Meanwhile, in a small bowl mix the remaining 2 tablespoons of lemon juice with the powdered sugar. Adjust the consistency with more sugar or lemon juice as needed to make a thick glaze that can still be drizzled. Drizzle over the tops of the cookies. Allow to set. Store in an airtight container at room temperature.
Nutrition information per cookie: 130 calories; 45 calories from fat (35 percent of total calories); 5 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 20 g carbohydrate; 2 g protein; 1 g fiber; 35 mg sodium.