These cookies just look like spring, unless you look out the window while eating them. We are three days into a ten day storm system. It is wet and messy and dreary so I decided to make something cheery. The daffodils adorning the new screen room, coupled with Meyer lemons in the fridge gave me the inspiration. I found this recipe on the food blog Two Peas and Their Pod. I topped some of the cookies with candied citrus peel and others with lemon zest. Michael says he could eat these all day. I have.
2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice
1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.
Makes about 3 dozen cookies