This weekend really got away from us. But we did have time to enjoy an evening barbecue. And we are recognizing we are really need to take control of this summer thing. We are halfway through July here people. If you haven't been to a summer brunch, afternoon tea, or outdoor dinner party, I suggest you get it together. Set up the badminton net, pull the croquet wickets, and spread that red checkered tablecloth. Or you can start by making these cookies.
This recipe was originally posted by the flourishing foodie to make 12-16 cookies.
This recipe was originally posted by the flourishing foodie to make 12-16 cookies.
Here's what you'll need...
For the cookies:
1-1/2 cups cake flour
1-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 tbsp fresh lemon juice
zest from one small lemon
1/4 tsp vanilla
For the frosting:
1/2 stick unsalted butter, room temperature
1-1/2 cups powdered sugar
1 tbsp fresh lemon juice
zest from one small lemon
1/4 tsp vanilla
a few drops of yellow food coloring (perhaps red for some pink lemonade cookies)
For the cookies:
1-1/2 cups cake flour
1-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 tbsp fresh lemon juice
zest from one small lemon
1/4 tsp vanilla
For the frosting:
1/2 stick unsalted butter, room temperature
1-1/2 cups powdered sugar
1 tbsp fresh lemon juice
zest from one small lemon
1/4 tsp vanilla
a few drops of yellow food coloring (perhaps red for some pink lemonade cookies)
Let's get started...
1. Combine flour, baking, powder, and salt in a small mixing bowl. Set aside
2. Cream sugar and butter for cookies in a large mixing bowl. Add egg, lemon juice, zest, and vanilla.
1. Combine flour, baking, powder, and salt in a small mixing bowl. Set aside
2. Cream sugar and butter for cookies in a large mixing bowl. Add egg, lemon juice, zest, and vanilla.
3. Gradually add dry ingredients to the creamed ingredients until a soft dough forms.
4. Cover with plastic and allow to rest in the fridge for about an hour.
5. While the dough rests, cream the butter, powdered sugar, lemon juice, zest, and vanilla until it forms a creamy frosting.
4. Cover with plastic and allow to rest in the fridge for about an hour.
5. While the dough rests, cream the butter, powdered sugar, lemon juice, zest, and vanilla until it forms a creamy frosting.
6. Add a few drops of food coloring and mix to get to the yellow color.
7. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
8. Once the dough is firm enough to form, roll onto floured surface to about 1/4" in thickness. Use a glass rim or biscuit cutter to cut rounds.
8. Once the dough is firm enough to form, roll onto floured surface to about 1/4" in thickness. Use a glass rim or biscuit cutter to cut rounds.
9. Bake for about 10 minutes or until soft with golden bottoms.
10. Place on wire rack to cool.
10. Place on wire rack to cool.
11. After completely cooled, spread frosting atop each cookie. Frosting will harden after about 10 minutes.
12. Serve immediately or store in an airtight container in the refrigerator.
The criticism on my attempt at these cookies was that they weren't lemon-y enough. So don't be shy with the zest -- I am always shy with the zest. There may be a bigger life lesson here.
12. Serve immediately or store in an airtight container in the refrigerator.
The criticism on my attempt at these cookies was that they weren't lemon-y enough. So don't be shy with the zest -- I am always shy with the zest. There may be a bigger life lesson here.
