January almost ended before I got my cookies of the month baked for the Nelsons. Yep, it's a new year and new cookie of the month recipients. New yet old. The Nelsons were the high bidders in 2008, too. So that means now I want to keep things interesting by coming up with a new recipe now and then. This month I tried Iced Lemon Cookies using a hybrid of several lemon cookie recipes.
Here are the ingredients:
Makes 4 dozen
4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. grated coriander
2 tablespoons grated lemon zest
1 1/2 cups butter
2 cups granulated sugar
3 large eggs
2 tsp. lemon extract
1 tsp. vanilla
3 cups confectioner's sugar
3 tablespoons lemon zest
juice of two lemons
milk to obtain desired viscosity
Mix dry ingredients together: flour, baking soda, salt, and coriander.
Add the finely grated lemon zest.
In a mixing bowl, beat butter and sugar...
until light and fluffy.
Add eggs, lemon extract, and vanilla.
Mix until well combined.
Slowly beat in the flour mixture.
Drop dough by heaping tablespoons or make slightly rounded balls and place two inches apart on cookie sheet. Bake in a 350 degree oven for about 10-12 minutes.
While cookies are baking, whisk together confectioner's sugar, lemon zest, and the juice from the lemons you used for your zest.
You may need to add a little milk
to get your icing thin like a glaze.
When the cookies have cooled, spread a teaspoon of icing on each cookie. Have you ever been to a Krispy Kreme store and seen the doughnuts passing underneath the waterfall sheets of glaze? This is the contraption I envision would be helpful for coating these cookies.
Either way, the results are nummy. The glaze dries and these are luscious little nuggets of lemony goodness. Although mine are plain, you could also sprinkle them with yellow sugar or nonpareils before the glaze dries.