Rainy day here in Vermont. As a skier all this rain is a downer but snow will come around. Lots of yoga in the meantime.
Lemon cookies are delicate and full of lemon flavor with an added boost from lemon extract.
Eat them up and share the cookies with people you do not know and people you do know. I have had so much fun sharing the cookies with strangers this month. We have given cookies to Vermont Gas working in front of our house, to the folks working at the Burlington library, Phoenix Books in Essex, Sweet Clover Market, IBM, the mail carrier and more! Sharing is all part of the joy of making these little cakes.
Makes 2 1/2 dozen
1 cup (2 sticks) unsalted butter
1/2 cup (4 ounces) cream cheese
1/4 teaspoon salt
1/4 baking powder
1 teaspoon lemon zest
1/4 teaspoon lemon oil
1/4 cup sugar
1/3 cup confectioners sugar
2 cups all-purpose flour
1 cup confectioners sugar
1 tablespoon fresh lemon juice
1 - 2 tablespoons heavy cream
1. In a medium size mixing bowl, beat together the butter, cream cheese, salt, baking powder, lemon zest, and lemon oil. When the mixture is creamy, add the sugars, a bit at a time, beating until fluffy. Finally, mix in the flour. Cover the bowl and refrigerate the dough for 30 minutes.
2. Preheat the oven to 375. Line two baking sheets with parchment paper or silpats.
3. Scoop out two level teaspoons of dough for each cookie and roll eat piece into a ball. Place the balls on prepared baking sheets and use bottom of a drinking glass, dipped in confectioners sugar, to flatten them to a thickness of about 1/4 inch, and 1 3/4 to 2 inch diameter.
4. Bake the cookies for ten to twelve minutes until they are lightly brown.
5. To make the glaze place the sugar in a small mixing bowl, and stir in lemon juice, then add the cream, a little at a time, to achieve the consistency you like. Then spread the cookies with the glaze and let them set for a hour or so before wrapping.