When I want dessert, I want dessert. Chocolate. Cookies. Ice Cream. Cake. All sans fruit, please. Don’t get me wrong; I’m a huge lover of fruit, I just like to keep it away from my desserts. Usually. Of course, fruit, and especially citrus, is so light and summery and sometimes I can’t resist making a fruity dessert. And occasionally, I actually fall in love with a fruity dessert. Like these glazed lemon cookies.

From this year on, I think I’ll have to make these at the advent of every spring. And maybe even in the dead of winter when I’m desperately craving some spring. If I close my eyes tightly enough…

Glazed Lemon Cookies (makes about 24 cookies):
Adapted from Martha Stewart
Print this recipe!

• 2 C all-purpose flour
• 1/2 t baking soda
1/2 t salt
• 1 T finely grated lemon zest
• 1/2 C (1 stick) butter
• 1 C sugar
• 1 large egg
• 1 t pure vanilla extract
• 2 T fresh lemon juice
• Lemon glaze (see below for recipe)        

(Pre-heat oven to 350 degrees)

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In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest.

In a separate large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.

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Add in the egg, vanilla, and lemon juice and beat until combined.

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Then, with the mixer on low, slowly beat in the flour.

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On a cookie sheet, drop dough by the teaspoon about 1 inch apart. You’ll probably need 2 baking sheets.

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Bake the cookies at 350 degrees for about 15-20 minutes, until edges are golden. Let cool for a couple minutes on the cookie sheets before transferring to wire racks to cool completely.

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Now, on to the lemon glaze! And though the cookies really are fantastic on their own (trust me, I ate 3 while they were cooling), the glaze makes them about a million times better. And it’s also the easiest thing ever, involving 3 ingredients.

Lemon Glaze:
Print this recipe!

• 2 C confectioners’ sugar
• 2 T finely grated lemon zest
• 1/3 C fresh lemon juice  

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So, all you have to do is whisk 2 cups of confectioners’ sugar, 2 tablespoons of finely grated lemon zest, and 1/3 cup lemon juice, until smooth.

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Some day I want to publish a book called “The Aftermath.” And it will be packed with photos of messy cooking scenes. I’m confiding in you with my ultra amazing idea, so don’t copy my idea, please :)

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When the cookies are completely cooled spread them with lemon glaze. As much or as little as you want. I had A LOT of glaze left over… but that could have something to do with the fact that I ate a few cookies before they were glazed. They didn’t stand a chance.

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And then let the cookies rest of an hour so the glaze hardens. Sticking them in the fridge will speed up the process a bit.

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And then bite into a light, refreshing glazed lemon cookies. These are totally the kind of cookies you could eat 10 of, no problem. They’re soft, but with a little bit of crisp around the edges.

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And they’re incredibly tangy and lemony without being too pucker your lips sour.

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You should definitely add these cookies to your must-make cookie list. You do have one of those, don’t you? They’re quick and super simple, but totally tasty.

Now, I wonder how these cookies would taste with some chocolate chips involved. Just kidding. Kind of. (Seriously though, white chocolate? Now, that could be awesome).

Are you a fruity dessert person or do you prefer your fruit more as a snack than as a dessert?

Also, let us know if you’re going to be at BlogHer Food in Atlanta in a couple weeks!! We’ll be there and can’t wait to meet new blogger friends as well as familiar faces :) Whether you’re going or not, follow us on Twitter @wearenotmartha for lots of updates!

[Sues]

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