Skip to main content

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.
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...
Post a Comment
Read more

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....
Post a Comment
Read more