Friday, December 19, 2014

Lemon Cookies

Why didn't I see these before I used those precious lemons from my lemon tree?? Not that the pasta was a bad choice. These would have been the perfect vehicle for those lemons. Oh well I'll have to bookmark this for next year. These are soft, lemony deliciousness.

Lemon Cookies (Adapted from Back to Her Roots)

1 stick butter
zest and juice of 1 lemon
1/2 c sugar
1/4 c honey
1 t vanilla extract
1 3/4 c flour
1 t baking soda
1/2 t salt
sugar for rolling

Cream butter, lemon, zest, sugar, and honey. For about 8-10 minutes - seriously. It will look a little curdled but that's OK. Add vanilla and mix well.  In a separate bowl combine flour, baking soda, and salt. Add to butter mixture in 3 batches. Refrigerate for a minimum of 30 minutes. Roll into 1" balls; then roll in sugar. Place on ungreased cookie sheet (I used my silpat).


Bake at 350 until edges start to turn brown - anywhere between 5-10 minutes. These go from not done to done VERY quickly. Cool on the cookie sheet for a minute or two and then on a cooling rack.

The original recipe had you cooling the cookies and then dipping them in confectioners sugar. Don't get me wrong, that might be nice but I was in a rush to get these done and just didn't feel like fiddling around with confectioner's sugar. I think they came out quite nice just being rolled in regular sugar.

I usually store my cookies in a tin lined with plastic wrap. Easy clean up - you really need to just pull the plastic wrap out and that is it - sometimes some stray crumbs get underneath then you need to rinse the tins. The tin really keeps them fresh for longer - not that that is usually a problem, as cookies are usually gone within a day or two.

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