If you like the flavor of lemon, but have been disappointed with
so-called lemon cookies in the past--"What flavor are these yellow
cookies?" "Lemon." "Oh, yes, um, I can almost taste that."--then these
are the cookies for you. These cookies have that distinctive lemon
flavor, with even a little tangy overtone, yet they are light and
delicate with a satisfyingly gentle crumbly bite that melts in your
mouth. And with a choice of two
top finishes (frosting or lemon curd), you're sure to please just about
anyone you invite over to share these.
We call these "happy cookies,"
even though we know that real, lasting happiness comes from within. But
great conversation starters about just what can make us happy and how
to make it last. See the commentary below for more.
1 cup butter (at room temperature)
1/2 cup powdered confectioners' sugar
4 teaspoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
1 cup flour
1/2 cup cornstarch
1/4 cup butter (at room temperature)
2 cups confectioners' sugar
5 teaspoons fresh lemon juice
You may use lemon curd (I purchase a jar at Trader Joe's) as a topping;
similar to a thumbprint cookie
Preheat ovent to 350 degrees.
Important Hint: Let the butter set out at room temperature.
Try not to use the microwave to soften the butter; it may melt.
It's best to soften butter naturally; this technique creates a melt in
our mouth cookie.
In a large bowl, beat butter until creamy. Add powdered sugar;
then mix until light and fluffy. Add lemon juice, lemon zest and
vanilla and lemon extracts; beat well. Set aside.
Mix flour and cornstarch in a medium bowl. Add flour and
cornstarch mixture into the butter mixture and mix well until well
Do not refrigerate this dough. It will harden and will be
difficult to roll into a ball.
Using your hands, roll cookie dough into one inch balls. Place
onto ungreased cookie sheets and bake for 15 minutes or until bottoms
are light brown. Note: If you are using lemon curd as a
topping, make a 1/2 inch deep indentation in the center of each ball
and fill with 1/2 teaspoon of the lemon curd.
Remove from oven, and carefully remove from baking sheet (you may want
to wait a minute or two). When warm, the cookies are
delicate. Cool on wire racks.
While the cookies are cooling, prepare the Lemon Frosting.
In a medium bowl, combine, butter, powdered sugar, and lemon
juice. Stir until well mixed. You may add more lemon juice
or water to get the frosting thin enough. Dip the top of the
cookie into the frosting.
I hope you're sitting down, because Bob has a dramatic announcement.
These lemon delights are now his favorite cookie, displacing chocolate
chip cookies. Yes, they are that good.
As for the comments in the description about where happiness comes
from, these cookies are the start of a great recipe for finding it.
Start with a large batch of these cookies, add a friend or two, add the
Lord, and mix well with prayer. It might require some time before
happiness is complete, but don't give up.
The Grape Drink Story. Once upon a time, a batch of grape drink was
mixed without the purple food coloring. It had all the other
ingredients--sugar, flavoring, water, and even a few percent real grape
juice. However, when buyers tried it, they said it tasted like water.
Moral of the story: Our taste buds are connected to our eyeballs. In
other words, the visual cues we receive help the brain to taste things,
just as the nose does, too. Why am I telling you this? Because here is
a secret. If you want to add an even more dramatic shockwave of lemon
taste to these cookies, add a few drops of yellow food coloring to the
batter. People will think, "Well, these must be really lemony. Look at
how yellow they are." And then of course they will take a bite and say,
"These are delightful."
Other recipes of note
Chicken Salad Tea Sandwiches
Very Raspberry Very Merry Coffee Cake
Spinach and Bacon Quiche
Lemon Cupcake Surprise
Quadruple Chocolate Brownies
Intensely Lemon Cookies
Macaroni and Cheese Supreme
v i r t u a l t e a t i m e . c o m
Copyright 2013 Marie Harris
All Rights Reserved