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

Add:
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.)