 | Every year my friend Brandi hosts an amazing cookie exchange and every year I come home with six dozen amazing cookies. Miss F picked out a nut-free variety for her lunch box every day and these lemon cookies were picked for three days straight. She was obsessed! Brandi had made them for the exchange and shared the recipe she used for them with me. Miss F requested that we make a whole batch for Christmas and I happily obliged. I used Meyer lemons for this recipe, but they are just as delicious with regular lemons. I dipped the cookies in the powdered sugar and lemon juice mixture, it's more of a glaze than a frosting, which makes it easy for six year olds to "frost." |
2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup butter softened
¾ cups sugar
1 egg
zest of 1 lemon
1 tablespoon lemon juice
2 cups powdered sugar
3-5 tablespoons lemon juice
Mix the flour, salt and baking powder; set aside. Cream the butter and sugar until fluffy. Add the egg, zest, and juice, mix until combined. Slowly stir in the dry ingredients. Put bowl of mixer in the refrigerator for 10 to 15 minutes. Roll into tablespoon balls and press (used the floured bottom of a glass). Bake at 375 for 8 to 10 minutes. Do not allow to brown, just until centers set. Cool on wire racks.
Whisk together the powdered sugar and lemon juice, frost the cooled cookies.
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1 comment:
I LOVE lemon cookies! I will be saving this recipe for later! They look amazing!
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