menu recap [week 35]

daisi - September 11, 2012

menu recap [week 36]

daisi - September 11, 2012

lemon cookies with lemon glaze

daisi - September 11, 2012
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MENU RECAP
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These cookies were a pinterest find. I don’t know if you’re like me, but I pin probably 10-15+ pins per day… and I probably attempt to make maybe 1 pin per week (if that). So at this rate… I would need the next 62 years to get to all the pins I have. Yikes. But this one I did make… and I made it twice in one week. That counts for something, right?

A blog I follow is doing a pinterest linkup so I figured this would be the perfect thing to linkup. Go check out all the other pinterest results at Life {Sweet} Life. She will be hosting a linkup the 2nd Tuesday of every month and it will be nice to see what works/doesn’t work.  I’ve never done a linkup before, so here goes!

As you know, I’m not a baker. I enjoy the results but not the process. Too many dirty dishes. Too much paying attention to detail. But these cookies were pretty easy, even for me. So easy, I made them once on Monday for my office and again on Thursday for a friend who is recovering from a crazy illness.

lemon cookies

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

lemon glaze

  • 2 cups confectioners’ sugar
  • 2 tablespoons finely grated lemon zest
  • 1/3 cup fresh lemon juice

Preheat the oven to 350°. Zest 1-2 lemons first, then juice them both so that you have lemon juice when you’re ready for it. Whisk the flour, baking soda, salt, and 2 tablespoons lemon zest together in a medium bowl. Using an electric mixer, beat the butter and granulated sugar until light and fluffy (about 5 minutes). Add egg, vanilla, and 2 tablespoons lemon juice and beat until combined. Now turn the mixer to low and slowly beat in flour mixture until combined.

Using a tablespoon, or even better, a cookie scooper, drop the dough by heaping tablespoons, 1 inch apart, onto a baking sheet. Bake until edges are golden, about 10-12 minutes, rotating the sheet halfway through. Let the cookies cool for 2 minutes, then transfer to a wire rack to cool completely. Repeat until you’ve used all of the dough (usually 2 batches depending on the size of your cookies).

While the cookies cool, make the lemon glaze to drizzle over them and take them over the top. In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. Drizzle this glaze over the cooled cookies and let set for about an hour.

I must admit, I am not typically a citrus-cookie-type person but… I. LOVE. THESE. I want them for breakfast, snacks, late-night. It’s bad. They are so good and so addicting. So this turned out to be a pinterest WIN.

lemon cookies with lemon glaze

lemon cookies with lemon glaze

Ingredients

    lemon cookies
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • lemon glaze
  • 2 cups confectioners' sugar
  • 2 tablespoons finely grated lemon zest
  • 1/3 cup fresh lemon juice

Instructions

  1. Preheat the oven to 350°.
  2. Zest 1-2 lemons, then juice them both so that you have lemon juice when you're ready for it. Whisk the flour, baking soda, salt, and 2 Tbsp lemon zest together in a medium bowl.
  3. Using an electric mixer, beat the butter and granulated sugar until light and fluffy (about 5 minutes).
  4. Add egg, vanilla, and 2 tablespoons lemon juice and beat until combined.
  5. Turn the mixer to low and slowly beat in flour mixture until combined.
  6. Using a tablespoon, or even better, a cookie scooper, drop the dough by heaping tablespoons, 1 inch apart, onto a baking sheet.
  7. Bake until edges are golden, about 10-12 minutes, rotating the sheet halfway through.
  8. Let the cookies cool for 2 minutes, then transfer to a wire rack to cool completely.
  9. Repeat until you've used all of the dough (usually 2 batches depending on the size of your cookies).
  10. While the cookies cool, make the lemon glaze to drizzle over them and take them over the top. In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
  11. Drizzle this glaze over the cooled cookies and let set for about an hour.
http://shesthebross.com/2012/09/lemon-cookies-with-lemon-glaze/

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