Our lemon trees continue to provide us an endless supply of lemons. So lately it has been all about cooking with lemons. On Sunday I made lemon cookies with a lemon glaze. They are sooo good! Seriously, we can't stop eating them. My husband even called them his favorite cookies (and he is a bit of a tough critic). I used Meyer lemons, one of my favorite varieties. Meyer lemons are not as tart as other lemons and are very fragrant, which makes them a perfect addition to any recipe. However, you can use regular lemons if that is what you have available.
Double Lemon Cookies
Adapted from here. inspired by this.
Makes 12-14 cookies
Cookies
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter (3/4 stick) softened
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest (from about 2 lemons)
1/4 cup sour cream
Lemon Glaze
2/3 cup confectioner's sugar
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice.
1. Preheat oven to 350 Degrees Fahrenheit. In a medium bowl sift together flour, baking powder, salt, baking soda and set aside.
2. Using an electric mixer beat together butter and sugar until light and fluffy. Add egg and continue beating. Add vanilla extract, lemon juice and lemon zest and continue beating until well combined. Lower the mixer's speed mixer to low and add half of the flour mixture followed by the sour cream and finish with the rest of the flour.
3. Using an ice cream scoop spoon the batter on to baking sheets and bake for 20-25 minutes or until the edges are golden brown. Let them cool completely on a wire rack.
4. In a small bowl combine the confectioner's sugar, lemon juice zest and lemon juice and stir until smooth. Drizzle over cookies.
Enjoy!
Martha.
Double Lemon Cookies
Adapted from here. inspired by this.
Makes 12-14 cookies
Cookies
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter (3/4 stick) softened
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest (from about 2 lemons)
1/4 cup sour cream
Lemon Glaze
2/3 cup confectioner's sugar
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice.
1. Preheat oven to 350 Degrees Fahrenheit. In a medium bowl sift together flour, baking powder, salt, baking soda and set aside.
2. Using an electric mixer beat together butter and sugar until light and fluffy. Add egg and continue beating. Add vanilla extract, lemon juice and lemon zest and continue beating until well combined. Lower the mixer's speed mixer to low and add half of the flour mixture followed by the sour cream and finish with the rest of the flour.
3. Using an ice cream scoop spoon the batter on to baking sheets and bake for 20-25 minutes or until the edges are golden brown. Let them cool completely on a wire rack.
4. In a small bowl combine the confectioner's sugar, lemon juice zest and lemon juice and stir until smooth. Drizzle over cookies.
Enjoy!
Martha.