Lemon Cookies
Without
having a purpose for them in mind, I bought some Meyer lemons
recently at the store. If you are not familiar with Meyer lemons,
they are a citrus fruit thought to be a cross between a lemon and an
unknown variety of orange. They taste like a lemon with a bit less
of the pucker up tartness and are closer in size and shape to
oranges. After a bit of searching for a good lemon recipe to use
them in, I found this one and thought I would share it with you.
Although I chose to use the Meyer lemons, you could simply use
regular lemons in this recipe.
Please note
that the dough must chill for 3 hours before baking, so please take
that into account before starting.
Ingredients:
3 large
lemons or 2 large Meyer lemons*
2 cups
flour
2 teaspoons
cornstarch
pinch of
salt
½ cup
butter, softened
¾ cup
sugar
2
tablespoons light brown sugar, packed
1 egg
1
tablespoon lemon extract
1
tablespoon honey
1 teaspoon
baking soda
*From your
lemons you will need 2 tablespoons of zest and 2 tablespoons of
juice.
In a medium
bowl, combine the flour, cornstarch, and salt; set aside. Combine
the butter, sugar, brown sugar, egg, and lemon extract on medium-high
speed in a stand mixer for 4 minutes. Scrape down the sides of the
bowl, then add the zest and honey; beat on medium-high for another 2
minutes. Scrape down the sides of the bowl. Pour in the flour
mixture, then put the teaspoon of baking soda on top, leaving it in a
little mound rather than sprinkling it around. Pour the lemon juice
directly on top of the baking soda mound and if your baking soda is
fresh, it will bubble and foam to let you know that it has been
activated. Beat on low speed for 1 minute and then scrape the bowl
one last time. Using a large cookie scoop, make dough balls and then
slightly flatten them. Depending on how much room you have in your
refrigerator, place them on parchment-lined baking sheets or store
them in a container separating the layers with parchment or wax
paper, cover with plastic wrap, and chill for at least 3 hours.
Preheat the
oven to 350 degrees. Space the flattened cookie dough balls 2 inches
apart on parchment-lined baking sheets and bake for approximately 10
minutes. The cookies are done when the edges look set but the
centers are still glossy and a bit pale. As they cool, they will
firm up. Cool on the baking sheets before serving. Store in an
airtight container for up to 1 week.
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