It's about time this blog lived up to its name and had another lemon recipe. These cookies are delicate, but pack a big lemony punch. The cookies themselves have good lemon flavor, but it's the icing/glaze that delivers the knockout.
Lemon Tea Cookies
Cookies:
1 cup unsalted butter, softened
1/2 cup confectioners sugar
4 teaspoons grated lemon zest
3 tablespoons lemon juice
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1/4 teaspoon salt
Icing/glaze:
2 cups confectioners sugar
4-5 tablespoons lemon juice
a dash of salt
To make cookies:
Preheat oven to 350F. Cream butter, 1/2 cup confectioners sugar, lemon zest and juice. Sift together flour, cornstarch and salt. Mix flour mixture into butter mixture. Allow dough to sit for 10 minutes, then shape into 1-inch balls (or use a sz 70 cookie scoop). Place dough balls 1 inch apart on ungreased cookie sheet and bake for 15-18 minutes. Cookies will look pale on top, but bottoms should be a light golden brown. Cool on cookie sheet for about 10 minutes then transfer to wire wracks and cool completely before icing.
To make icing/glaze:
Mix confectioners sugar, salt and 3 tablespoons of lemon juice together until a smooth. Adjust thickness by adding more lemon juice. Spoon icing/glaze over cooled cookies and allow to harden before storing in an airtight container.
Makes ~45 cookies
Substitute the lemon zest and juice with lime, orange and even grapefruit.
For a sturdier cookie, you can substitute granulated sugar for the confectioners sugar.
Switch out the lemon flavoring with...
-1 teaspoon vanilla extract, then roll the cooled cookies in confectioners sugar mixed with cinnamon. (akin to Mexican Wedding Cookies)
-1 teaspoon rum extract and add scant 1/4 teaspoon of nutmeg, ice/glaze with confectioners sugar and rum. (Egg Nog Cookies)
-1 teaspoon maple extract and add 1/2 cup of finely chopped walnuts, ice/glaze with confectioners sugar and maple syrup. (Maple Walnut Cookies)
-1 teaspoon mint extract and substitute 1/2 cup cocoa powder for 1/4 cup of cornstarch and 1/4 cup flour, drizzle cooled cookies with melted chocolate. Or substitute 2 tablespoons of fresh, finely chopped mint for the extract. (Mint Chocolate Cookies)
Size 70 scoop is the equivalent of 1 tablespoon.
8 comments:
They look delicious, Mmmm, making me want a nice cup of coffee and bake some :)
Thanks Denise. I hope you try the recipe out and spend some nice, relaxing "cookies and coffee" time. :)
Hi! I came across your blog one day while searching for a beanie pattern. I love your beanie pattern with the buttons! I am going to try it out one day, if I can just finish up these socks already. Thank you for posting the pattern! And BTW...these lemon cookies look amazing!
Hi Judy,
I'm glad you like the hat pattern and I'm happy to share it.
And I really do like the cookies too. Lots of lemon and butter? How could that be a bad thing? :)
Came across your blog through ravelry and found the lemon cookies recipe. My husband loves lemon flavored sweets, so I made these for him. They're a huge hit! thanks for the recipe!
I'm glad you tried and liked the recipe Knitherapy. :)
Just found your blog and loved it. Im gonna make those cookies today :) Congratulations and, oh, your pictures are great!!
Sandra from Peru, Southamerica
Thank you for your kind words Sandra. :)
I hope you enjoy the cookies as much as I do.
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