Lemon Cookies

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Spring time is here and Summer is on the way and I can’t think of a better cookie to capture the essence of this time of year more than a lemon cookie.

This particular cookie is a house favorite. The cookie is soft and sweet and balances nicely with the tartness of real lemon.

LEMON SUGAR:

1/2 cup of sugar

The zest of 1 lemon

In a small bowl, mix together the lemon zest and sugar. Refrigerate until you are ready to use.

PREPARATION TIP:Use lemon sugar to top blueberry muffin batter before baking. Try some in your hot tea along side this buttery, lemony cookie for a perfect late night treat. Just remember not to use leftover lemon sugar that has been rolling with raw cookie dough. Just a precaution from food born illnesses.

LEMON COOKIE:

Yields: 19-20 two ounce cookies

2 sticks of butter, room temperature

1 1/2 cups of sugar

2 eggs

1 tablespoon lemon juice

The zest of 1 lemon

1/2 teaspoon vanilla

3 cups of unbleached all purpose flour

2 1/2 teaspoons of baking powder

1/2 teaspoon salt

1/4-1/2 cup of the lemon sugar, recipe above.

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Using an electric mixer, beat the butter and sugar until light in color, about 3-4 minutes. Scrape the sides of the bowl once or twice.

Meanwhile, in a small bowl, whisk together the eggs, lemon juice, zest and vanilla. Add to the butter mixture and beat on high for another 2-3 minutes. Scrape the sides of the bowl.

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In a medium sized bowl, whisk together the flour, baking powder and salt.

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Once the eggs have been thoroughly incorporated, add the dry ingredients to the butter and egg mixture.

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Turn the mixer on medium speed for about 1 minute until the batter is cohesive. Scrape the sides of the bowl once during that minute.

Store the batter in the refrigerator for 4 hours or up to a week. The flour will absorb all the delicious lemon flavor if you give the dough a chance to rest. This is a good tip for all cookie dough batter.

PREPARATION TIP: Pre-roll all your cookie dough, tightly wrap the dough and store it in a labeled freezer bag. You can bake the cookies straight from the freezer. You may have to add an additional minute to the cooking time. Frozen batter will last about 2-3 weeks.

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When you are ready to bake your cookies, preheat the oven to 350 degrees.

I like to weigh my cookie dough with a kitchen scale to ensure even baking. I measure 2 ounces for each cookie. You could also use a 1/4 cup scoop of cookie dough.

After measuring your cookie dough, roll the dough in the lemon sugar and place on a parchment lined baking sheet.

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Squish the dough down with a heavy glass and repeat with each ball of dough.

Bake the cookies for 12-15 minutes or until the edges are light brown.

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LEMON GLAZE:

3 cups of powedered sugar

Zest of 1 lemon

About 5 tablespoons of lemon juice

In a small bowl, whisk together the lemon zest and sugar. Add the lemon juice, one tablespoon at at time until you get a nice thick glaze. When the cookies have just about cooled, pour the glaze over the cookies.

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Let the cookies dry for several hours or up to overnight. This will keep the cookies from sticking together while being stored.

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