{The BEST} Little Lemon Cookies {Ever}

 

 

Happy Friday!

When you get an email from your bff with a link to a recipe that she thinks is awesome...you make it...like THAT day!
What other people think tastes amazing and what you actually think might be added into the permanent file folder of {amazing} recipes can be two totally different things, however, when your bff who knows you oh.so.well suggests something with you in mind, you know it is gonna be good.  And although we disagree on music, body piercings, and family pets...she loves me and accepts me just the way I am.  We love to talk about our faith in Jesus, our love for our husbands, our precious children, our families, our friends, our current obsessions, picnics, paper straws, fun fonts and prints, things that make our hearts happy and things that break our hearts.  We can call eachother any time of day or night.  She loves our children like her own and we love her children like they are OUR own.  So, I am sharing a quick recipe with YOU that I know you are going to LOVE.

Maybe you will share it with your bff, too! This little lemon cookie will always remind me of my bff and the the JOY she brings to my life.  I love you, bunny!

P.S.  I think you really need to consider a dachshund, baby chickens, a pig or maybe a goat! :}

Little Lemon Cookies
Makes 2 dozen

Ingredients:

½ cups butter, softened

1 cup granulated sugar

½ teaspoons vanilla {I used vanilla paste}

1 egg

1 teaspoon lemon zest {zest from 1/2 of a large lemon}

1 Tablespoon fresh lemon juice {I used organic Italian Volcano lemon juice}

¼ teaspoons  sea salt

¼ teaspoons baking powder

⅛ teaspoons baking soda

1-½ cup all-purpose flour

½ cups powdered sugar

Directions:
Preheat oven to 350*. Grease light colored baking sheets with non-stick cooking spray and set aside.
{I use the SILPAT}

In a large bowl, cream butter and sugar together until light and fluffy.
Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
Scrape sides of bowl and mix again briefly.
Pour powdered sugar onto a large plate.
Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. {I use a mini ice cream scoop}
Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}.
Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Recipe from Lauren Brennan

MY VARIATION:  I had some leftover lemon buttercream and placed it between two cookies!  OH.MY!!!  You will want to try it!

 

 

 

 

 

 

 

Placed inside a mason jar will keep these deicate cookies fresh...unless you eat them all at once...which is s distinct possibility. 

{You will want to double this for sure...as they freeze beautifully!}

 

 

 

 

Other ideas I will be experimenting with:  Chopped up into ice cream, used as a cheesecake base, drizzled with chocolate icing, served with raspberry sorbet, the crust of a fruit tart, filled with strawberry buttercream...on the to.do.list for today...

I am sure there will be more experimenting, too!

 

 

 

Shared with:  stone gable

 

 

 

 

 

 

 

 

 

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