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We never get too old to hope, to wish, to dream.  The mere existence of this blog is proof of that.  And we are never too old to set out a plat of cookies for Santa. I have wonderful memories of baking Toll House Cookies on Christmas Eve, naking candy and breads for neighbors and teachers.  While I’ve never managed a decent divinity away from my mother’s kitchen…I still manage to fancy myself Santa’s Little Helper during the holidays.  This season has been a whirlwind of cupcakes, cookies, hot drink mixes and mini breads loaves to be given away or carefully boxed and mailed.  Many Top Secret Family recipes, sorry.

However, this year I have something new, delicious and not only for Christmas. The cookie is delicate and light but the icing is well….THE icing on these Lovely Lemon Delights.

Lemon Cookie

Cookies

1/2 C softened butter

1/2 C granulated sugar

1/2 C powdered sugar

1/2 C vegetable oil

1 egg

zest of one medium lemon

2 1/14 c flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

Icing

2 C powdered sugar

3 – 4 Tbls fresh lemon juice and zest of one med lemon (the juice form both zested lemons should be enough)

In large bowl cream butter, sugar and powdered sugar until fluffy.  Add egg, oil, lemon zest until well blended.  On low speed add flour, baking soda, cream of tartar and salt.  Chill for 30 min.

Heat oven to 325.  Shape dough into 1″ balls, pressing lightly between palms for a round cookie (dough can be rolled on a floured surface and cut). Place disks on greased cookie sheet 2″ apart.

Bake 9-11 min (my oven took 11 min exactly) until cookies are LIGHT golden and set.  Cool for 2 min on sheets before moving to cooking racks.  Cool completely.

In small mixing bowl combine powdered sugar and enough lemon juice to make a smooth spreadable icing.  Stir in lemon zest.  Spread on cookies.  If you prefer to drizzle make icing thinner with a bit more juice.

Merry Christmas!

~KRB

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