Wednesday, January 27, 2010


 Most you of you might remember my cookie-recipe quest. I want to make different cookies for Easter/Spring celebrations and send out cookie baskets. I want bright, happy, Spring-type cookies, like lemon, orange, and lime. Those are completely different from the requests I'm getting--eggnog, chocolate chip, oatmeal raisin, peanut butter, and pumpkin cookies. My son threw in his request for blueberry cookies. *blinks* Apparently, he's eaten a couple recently and adores them. 

I always thought of eggnog and pumpkin cookies more for holidays like Thanksgiving and Christmas, while chocolate chip, peanut butter, and oatmeal raisin as ordinary all-year round cookies. May be I'm old-fashioned? May be I'm totally out of sync with the times? 

Anyway, I decided to save myself a lot of grief, I needed to try these recipes before making them for the cookie baskets. I figured, knowing my luck, that if they weren't that great, I'd rather know now than when I'm trying to get a bunch of different cookies made come Easter/Spring time. This gives me plenty of time to decide whether a recipe is a keeper or not and whether or not to include it in the baskets. I figured I'd save myself some grief later, right?

So here's my first trial batch: Lemon Butter Cookies

A Special Note: These cookies need to age a couple of days for the lemon to come bursting out. This makes it perfect for sending cookies through the mail!

Lemon Butter Cookies

Early Prep: Grate the peel of 5 lemons and save the zest. Juice two lemons. You will need 2 1/2 -3  TBSP of lemon zest and 1/4 cup of lemon juice.  

Add 1/2- 1 TBSP of lemon zest to 1/2 cup of white sugar and mix well. Set aside. 

3 cups of unenriched/unbleached flour
1/2 tsp baking soda
dash of kosher salt
Mix the dry ingredients in a separate bowl and set aside. 

1 cup white sugar
3/4 cups butter, at room temperature
1 large egg 

Cream together sugar and butter until light and fluffy with electric beaters/mixer. I used the wire whip on the Kitchen-Aid, and beat at medium speed until it was mixed. Then I increased the speed for about a minute, which made the butter and sugar mix light and very fluffy. 

Add the egg--minus the shell. :D Always wanted to say that! And mix into the butter-sugar mix until thoroughly mixed and still fluffy. Add lemon juice and 2 TBSP of lemon zest into the mix. Beat until thoroughly mixed.  

Add dry ingredients and mix well. Mixture will be crumbly.  Divide dough in half, place each half on a sheet of waxed paper. Shape in to logs about 2-3 inches in diameter. Wrap well in waxed paper and refrigerate for at least an hour. After dough is completely chilled, unwrap and slice it into 1/4-1/2 inch slices. Place slices on ungreased cookie sheets. Dough will spread--so leave plenty of room between slices. Crowding will not work with this recipe. 

Sprinkle lemon sugar on cookie slices. Bake at 375 degrees for about 10-12 minutes. The edges should be golden brown. Cool for about 2 minutes before removing from the cookie sheets to a wire rack. Let the cookies age for a couple of days before serving in an airtight container.  


  1. Sounds like a wonderful summertime cookie too. And yeah, why do they always say add eggs like they think everybody just "knows" you have to crack them and separate the egg from its shell. LOL

    It's nice to see Blue is still up in your header, means he is still around. Hope he has improved but the prognosis didn't sound very good.

  2. These sound delicious, like they melt in your mouth! Thanks for sharing the recipe.

  3. These sound so yummy. I've copied the recipe so I can try them. Thanks for sharing!

  4. Thank you for sharing, Cathryn!! I'm going to have to give these a try!! :O)

  5. Well they look and sound heavenly!!