Wednesday, March 25, 2009

when life gives you lemons...

m a k e

when i was visiting my mom, she said that she could really go for these cookies, so i've had them on my mind ever since. when she came out last october we found this recipe on food network and tried them out. they were scrumptious! i decided that i needed to make them again for my stampin' up party tonight. i adjusted the recipe a bit b/c the original recipe had some crazy ingredients that i couldn't find at the grocery store...and this worked out great! this is a PERFECT treat for spring time or summer. matt says they "awaken his mouth."

For Cookies

  • 1/2 cup + 1 Tbsp butter at room temperature
  • 1 cup + 2 Tbsp sugar
  • 1 tbsp finely grated lemon zest {about 1 lemon}
  • 2 x large egg yolks
  • 1 x whole large egg
  • 1 1/4 cups sour cream
  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

For Icing

  • 1 1/2 cups powdered sugar sifted
  • 2 tbsp fresh lemon juice {or more depending on desired consistency & tartness}
  • 3 tbsp butter {if you want it to be thinner, then melt the butter}

To Assemble

  1. For cookies, beat butter and sugar together until light and fluffy and stir in lemon zest. Beat in egg yolks and whole egg until fully incorporated. Stir in sour cream until smooth. In a separate bowl, sift flour, baking powder, baking soda and salt. Add to wet ingredients and stir just until blended. Chill batter for 30 minutes, just to set butter a little.
  2. Preheat oven to 325 °F. Spoon tablespoons of batter onto a greased cookie sheet, leaving 2 inches between cookies. Bake for 15 to 18 minutes, just until the bottoms of the cookies turn golden brown. Allow to cool before icing.
  3. For frosting consistency: beat powdered sugar & room temp butter until mixed, then add lemon juice until you reach desired consistency. Then frost the cookies with a knife. For icing consistency: stir powdered sugar into lemon juice until smooth. Stir in melted butter (this will thicken the icing a bit). Dip the tops of the cookies into icing, and place on a cooling rack, so excess icing can drip off. Let cookies set 1 hour before removing, and store in an airtight container, with layers of parchment between the cookies to prevent sticking.


Anne said...

Those look delicious and we have tons of lemons around here! Is that based off Giada's recipe? I've been dying to try it and your version looks perfect!

Carma Lee said...

Dad would love these, especially if I added some nuts. I've made lemon cake cookies before but they were from a cake mix. These look much more yummy!

Jay and Allison Harris said...

Yum Lara! I would just eat them all myself!

♥Tami said...

Can't wait to try these! I love anything lemon! Thanks for sharing!

Kristi said...

ooo...can't wait to try them! :o)

James & Tara Huish said...

Perfect!! I just bought lemons today and was looking for a great lemon cookie recipe! I'm so excited! Now I just need to find the time and a good excuse to make them! You haven't let me down yet though with your recipes! Thanks Lara!

Tracy said...

sounds (& look) yummy!

Leslie said...

You can bet your bottom dollar that I'm making these. Thanks!

girliegirl said...

I love lemon, these sound delicious. I'm bookmarking this one for sure!