When life gives you lemons, make lemon cookies, not lemonade. Because the cookies are better. Really. And you just can't be grouchy eating Double Lemon Delights. I mean it.
I adore these buttery, lemony cookies. Plus, they are a great option to take to a cookie exchange or to share with friends because hardly anybody ever thinks to make lemon cookies and they look so pretty with the glaze drizzled across the tops. He-man, who hates lemon bars, lemon meringue pie, and pretty much all lemon desserts in general, loves these cookies. Go figure. That's how scrumptious they are.
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
1 egg
2 Tbsp grated lemon peel, divided
1 tsp fresh lemon juice
1 tsp vanilla
Additional granulated sugar
Lemon Glaze:
1 cup powdered sugar
4 to 5 tsp fresh lemon juice
Lemon zest
Preheat oven to 375 degrees. Combine flour, baking powder and salt in a small bowl; set aside. Beat butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in egg, 1 Tbsp lemon peel, lemon juice and vanilla until well blended. Gradually beat in flour mixture at low speed until blended. Drop dough by level ¼ cupfuls onto cookie sheets, spacing 3 inches apart. An ice-cream scoop works well for this. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional sugar. Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
Combine powdered sugar, lemon juice and remaining 1 Tbsp lemon peel in small bowl; drizzle over cookies. Let stand until icing is set. Makes about 1 dozen (4-inch) cookies.
I made the mistake of stacking the cookies in an airproof container for a couple hours before I got around to taking photos, so you might notice that the glaze is a little messed up. Oops. My bad. You still want one, don't you? I know I do.
Ciao.
These do look delish!
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ReplyDeleteI was wondering could I chill the batter overnight before baking.
Jackie - sure, chilling the batter wouldn't be a problem. But you will want to let it sit outside the refrigerator for a little bit (maybe 30 minutes) so it isn't too stiff when you scoop it out and press it with a sugared bottom glass. And maybe you could do it straight from the fridge too, but I've never tried that so I can't say what the results would be. If you do, let me know!
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