This little gem of a cookie has been hiding between the pages of a Quick Cooking magazine for years now, and I'm a little sad I have only just now found it. Originally flavored with vanilla and a touch of almond, I've changed it to suit the lemon loving taste buds of both my husband and myself. These were proclaimed a winner by all.
This is a rather large recipe, so be prepared to share with the neighbors.
1c room temperature butter
3/4c sugar
2 eggs
1t vanilla
2c flour
1t cream of tartar
1/2t baking soda
1/4t salt
zest of one lemon
Sift together dry ingredients. Cream butter and sugar. Add eggs and vanilla slowly. Add dry ingredients and zest and mix on low until combined. Scoop or spoon onto an ungreased baking sheet and bake at 350 for 8-10 minutes, depending on size. Cookies should just be lightly brown around the edges.
Frosting
3c sifted powdered sugar
1/4 softened butter
juice of one lemon
Cream butter and sugar until light and fluffy. Add juice slowly until desired consistency is reached. I used the whole lemon, which produced a frosting thick enough to spread with a spatula, but still soft and nearly glaze like.
2 comments:
Pinky, I hear you. I lost almost 3 pounds last week, but it was through sheer will, hard work, exercise, and not dipping a measuring cup into the flour. Giada had some lemon ricotta cookies on her show yesterday afternoon and my mouth was watering. I love lemon drops. Yours look delicious! In a few weeks maybe I can trust myself to make some.
So cute, they look like little ovnis without the frosting!
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