LEMON LEMON COOKIES
The great feast is a happy memory. Now is everybody ready for something real simple—like an old fashion cookie with the cup of tea? This just might be your ticket to a four o’clock teatime break. Easy to put together in one bowl—drop the cookies by spoonsful on to the cookie sheet, sprinkle a little coarse sugar on top—-and you might be transported back to Granny’s kitchen on a winter afternoon. Or try them with a little glass of Limoncello for an interesting aperitif!
- 1 ¾ cups flour
- ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- Zest of one large lemon
- 2 eggs, slightly beaten
- ½ cup soft butter
- 1 tblsp lemon juice, or more to taste
Whisk all dry ingredients, plus lemon zest, together. Add eggs, soft butter and lemon juice—then hand beat to combine well. Chill for 15-20 minutes. Line 2 cookie sheets with parchment paper and preheat oven to 350’. Drop small spoonsful of cookie dough on to sheets, then sprinkle with finishing sugar. Bake for 15+ minutes until lightly browned around the edges—and the kitchen smells like a lemon grove. Cool on racks.
The Kitchen Hive