Maggiano's Little Italy is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood in 1991 by Rich Melman's Lettuce Entertain You Enterprises (LEYE), and was named after Melman's late partner, Marvin Magid. The concept was acquired by Brinker International, Inc. in August 1995 from Lettuce Entertain You Enterprises. As of June 29, 2011, there are 50 locations throughout 20 states.
Maggiano's menu features both classic and contemporary recipes; pastas, salads, steaks, seafood, regular chef specials, and specialty desserts. Maggiano's offers lunch or dinner, carryout service, delivery, and banquet spaces for special occasions. Meals can be purchased in single-sized portions or as full multi-course family style meals

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Lemon Cookies




VERA'S LEMON COOKIES
Maggiano's Little Italy Copycat Recipe

3/4 cup (1 1/2 sticks) unsalted butter, at room temp.
3/4 cup granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)

With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine.Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

Heat oven to 350 degrees. Slice the logs into 3/8 inch thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

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