All I can say about these cookies, is YUM! They are so delicious and so refreshing that you forget you are eating cookies and not fruit! I made these around Christmas time and they were gone in no time, it is so easy to eat more than one at a time! I got the recipe from the Thyme for Wine blog, and she adapted the recipe from Pinch My Salt. You must try these, I gave some to the office administrator at our school and when I went back in an hour, he said, "The first one was good, the second one was even better!" I told you, you can't have just one!
Lemon Sugar Cookies
(Adapted from Pinch My Salt)
Yield: 3 Dozen
2 C. Sugar, divided
Zest of 2 Lemons, divided
1 C. Butter, cubed at room temperature
2 Large Eggs, at room temperature
1 t. Vanilla
1 T. Lemon Juice
2 3/4 C. Flour
1/4 t. Salt
2 t. Cream of Tartar
1 t. Baking Soda
Prepare lemon sugar by blending 1/2 C. sugar with 1 tsp. lemon zest in a mini food processor. Pulse several times until the lemon zest is incorporated. Pour the sugar in a shallow bowl and stir with a fork (breaking up any clumps of sugar). Set aside.
For the cookie dough, stir together the flour, sugar, salt, cream of tartar, and baking soda; set aside. In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Add eggs one at a time, then add vanilla, lemon juice, and remaining lemon zest. Slowly add the flour mixture. Refrigerate dough for at least one hour (this is an extremely important step)! Preheat oven to 350F degrees.
To shape the cookies, I rolled the dough into a 1-inch ball and then placed it into the bowl of lemon sugar; gently roll it around. Place the ball of cookie dough on a parchment-lined cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. I was able to fit 8 cookies on one baking sheet. Bake cookies for 10-12 minutes. When the cookies are done baking, I just take the whole parchment paper off the cookie sheet and let the cookies rest on the counter (still on the parchment); cool completely and ice with recipe below.
Lemon Zest Icing
1 1/2 C. Powdered Sugar
3 Tbsp. Lemon Juice, freshly squeezed
Zest of 1 Lemon
Put all ingredients in a small bowl and stir until combined. Put one teaspoon on each cookie and gently spread it around on a cooled cookie.
(Adapted from Pinch My Salt)
Yield: 3 Dozen
2 C. Sugar, divided
Zest of 2 Lemons, divided
1 C. Butter, cubed at room temperature
2 Large Eggs, at room temperature
1 t. Vanilla
1 T. Lemon Juice
2 3/4 C. Flour
1/4 t. Salt
2 t. Cream of Tartar
1 t. Baking Soda
Prepare lemon sugar by blending 1/2 C. sugar with 1 tsp. lemon zest in a mini food processor. Pulse several times until the lemon zest is incorporated. Pour the sugar in a shallow bowl and stir with a fork (breaking up any clumps of sugar). Set aside.
For the cookie dough, stir together the flour, sugar, salt, cream of tartar, and baking soda; set aside. In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Add eggs one at a time, then add vanilla, lemon juice, and remaining lemon zest. Slowly add the flour mixture. Refrigerate dough for at least one hour (this is an extremely important step)! Preheat oven to 350F degrees.
To shape the cookies, I rolled the dough into a 1-inch ball and then placed it into the bowl of lemon sugar; gently roll it around. Place the ball of cookie dough on a parchment-lined cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. I was able to fit 8 cookies on one baking sheet. Bake cookies for 10-12 minutes. When the cookies are done baking, I just take the whole parchment paper off the cookie sheet and let the cookies rest on the counter (still on the parchment); cool completely and ice with recipe below.
Lemon Zest Icing
1 1/2 C. Powdered Sugar
3 Tbsp. Lemon Juice, freshly squeezed
Zest of 1 Lemon
Put all ingredients in a small bowl and stir until combined. Put one teaspoon on each cookie and gently spread it around on a cooled cookie.
No comments:
Post a Comment