Monday, January 5, 2009

Double Lemon Delights

I know, I know. I said I wanted to get more adventurous with my cookies and try recipes that normally I'd shy away from. I know!

But I couldn't help myself. I kept coming back to this recipe and, finally, I just had to try them.

I love lemon.

And these cookies were amazing on their own. Soft, sweet, just slightly tart. These are the kind of cookie that you could easily eat a dozen of and not realize it.

Trust me. I know.

But isn't everything better drizzled with icing? And this was lemon icing. (Sigh.) I may have added a bit too much lemon juice, but, again, I love lemon.

I have a serious problem with lemon-flavored pastries. I'm addicted. I love lemon in my scones, my cookies, my cakes, etc. (But lemon-flavored Skittles and Starbursts I could go without.)

The Recipe.

Sift together:
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Set aside.

Cream together:
1 cup softened butter
3/4 cup sugar

1 egg
1 tablespoon lemon peel
1 teaspoon vanilla

Then beat in flour mixture on low speed until blended.

The book says to drop by 1/4 cupfuls onto ungreased cookie sheet and bake for 12-14 minutes until edges are golden brown. However, I did about half that size and baked for, well, half that time. Cool on cookie sheet for 2 minutes, then move to wire racks and cool completely.

For the icing, mix together:
1 cup powdered sugar
4-5 teaspoons lemon juice
1 tablespoon lemon peel

Drizzle over cookies and allow icing to set.

Then eat a dozen. It's okay! They have fruit in them. Which makes them healthy, right?

(Edited to add: Here's the complete straight-out-of-the-book recipe.)


  1. I think that lemon is my favorite flavor for sweets. Yum.

  2. Thank you for the recipe! My family, especially my daughter and husband, are big fans of lemon cookies. I've never made them myself. I think you're totally correct. They have to be healthy!

  3. Oooh, thanks for the recipe. And yes, lemon = healthy cookie. Just as nuts = healthy brownie. Nuts and cream cheese = health-food brownie. I see I will have to be doing some baking tomorrow. This is why addicts should NOT hang out together. I assume you already have a lemon bar recipe? With shortbread bottom and gooey, lemony top, dusted with powdered sugar? If not, I will provide one to die for.

  4. Lemon is refreshing - bottom line. I love it too and it's good you posted this recipe because I think I have to stay away from chocolate for a while. I think it is giving me migraines/bad headaches. I can't wait to try these - I don't think lemon anything causes headaches! Thanks for sharing the recipe!!!!

  5. See, now, I have an issue with citrus-flavored sweets. Lemon bars, lemon cookies, lemon-lime sherbet, key lime pie...they just don't work for me. I still eat them, you understand. I just don't enjoy them.Therefore, I am immune to all the oozy, gooey, dripped-icing cookie porn that you have on shameless display here. Totally immune. 100% percent unaffected. Completely and absolutely... I'm sorry. What were we talking about?

  6. Jodi, it's definitely one of my top three favorite flavors. There's something so sweet and refreshing about it. Gayle, please make these. My husband didn't care for them (no peanut butter), but I know other normal husbands would love it!Kisa, I think there's a lemon bar recipe in one of the books I just got, BUT I could always use another that is "to die for." Please share! Dot, I'm sorry about the migraines! I get bad migraines about once every couple of months or so. Luckily, they're not brought on by chocolate. At least, I don't think it's the chocolate. Hmm. Maybe something to think about. Alias Mother, you are too funny! "Oozy, gooey, dripped-icing cookie porn?" Um, is it too late to change my blog title???

  7. Recipe's posted on my blog! (So I get to plug your food photos, too :) .)

  8. Gorgeous photos of those fantastic looking cookies!!!I want some, please.

  9. It's definitely cookie porn. I have been fantasizing about these cookies for 3 days now.

  10. I tried these last night, and I assume that they cook at 350, right? Cause that's what I cooked mine at it worked great. They turned out very good, even though I omitted the lemon rind (I'm sure they would have tasted even better, but I didn't have any in the house and I just couldn't wait another day before trying these!). Very tasty, thanks for the recipe! I'm glad I found your blog after you left a comment on mine, I love your recipes and commentaries!