Thursday, 9 May 2013

Lemon Cookies

I had tried a soft cookie (Lemon Ricotta).
And now...I wanted  a different lemon cookie.
How about, crispy?
This was it.
Lemony?  Yes.

This is another spring / summer cookie.
Right on.

Backyard parties, sun shining, music blaring and lemon cookies!
With ice-cream too, of course.

Ah, summer.
Anyways, back to the Lemon Cookie.
Yes, give it a try.
A light, crispy and lemony cookie.

Original blog?

Lemon Cookies

2  1/2 cups all-purpose flour
1  1/4 cup granulated sugar
1 cup butter, room-temperature
2 large eggs
1 Tbsp freshly-squeezed lemon juice (makes a big difference)
1 Tbsp freshly-grated lemon zest
1  1/2 tsp cream of tarter
1 tsp baking soda

*Preheat oven to 375F.  (Original blog states 400F but I was a little too scared).
*Mix all ingredients in one-large bowl.  (Yes, that's !!)
*Beat on low-speed until all combined.
Remember to scrape down the sides of the bowl.
*Drop the batter using either a Tablespoon or teaspoon scoop
(Depending on the size of cookie you want)  2-inches-apart onto a ungreased cookie sheet / pan.
*Bake for approx. 8-minutes or until edges are slightly-golden-brown.
*Let sit on cookie sheet / pan for no more than 1-minute.
*Then transfer to a wire-rack to let cool.

Lemon Glaze

2  1/2 cups confectioners' sugar
1/4 cup freshly squeezed lemon juice
Freshly-grated lemon zest  (optional).

*In a small bowl, mix both ingredients until smooth.
*Drizzle the glaze on top of the warm cookies.
*Sprinkle the lemon zest on top. 

***Please Note: I always use Salted Butter and then omit the salt requested in recipes.

***Please Note:   In the picture, I am comparing the Lemon Ricotta and Lemon Cookies.***


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