This time of year brings many excuses to indulge in the finer flavors in life, namely: sweets. I received an invitation to a Christmas Cookie Swap, and ended up being crowned Champ for these delicate, tart tasties. Sometimes, a simpler cookie is best, and these, well....take the cake.
Frosted Lemon Cookies
yield: 5 dozen
recipe adapted from here
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Sugar
- 1 cup Unsalted Butter, softened
- 2 eggs
- 1/2 tsp Vanilla extract
- 1 T freshly grated lemon peel
- 1 T lemon juice
- 1 1/2 tsp Cream of tartar
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 1/2 cups Powdered sugar
- 1/4 cup Lemon juice
- Preheat oven to 400°F.
- Combine all cookie ingredients in a large bowl. Beat at low speed, scraping bowl often, until well mixed. (Doesn't get much easier than that, folks!)
- Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. *Note* The cookies are meant to be slightly larger than drop size. A scoop is great to use to keep portions equal, but make sure it's the appropriate size - my first batch of cookies were way too big!
- Bake for 6 to 8 minutes, or until edges are lightly browned.
- Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with decorations if desired.
- ....and, especially if you're participating in a cookie swap - package the cookies up all nice and pretty
Competition was tight at our Swap Soiree...
...but, Lemon lovelies took the prize!