This article, entitled Glazed Lemon Cookies comes from Alison at thishomemadelife.com

About a year ago, reading many of my favorite cooking blogs, I kept coming across recipes for Meyer Lemons. The authors would go on and on about this beautiful fruit that is a hybrid of a mandarin orange and lemon. They described it’s sweet, perfume and lovely flavor with such enthusiasm. There was no shortage of both sweet and savory dishes that featured them.

Around this time of year, for those living in warmer climates (like California) Meyer Lemons are in season. Some folks are even lucky enough to grow them on trees in their backyards. Living in Nebraska, in February, it’s hard to even imagine. Fortunately, I came across these sunny lemons last week while at Whole Foods shopping. They are every bit the beautiful yellow color described by so many. I couldn’t wait to get them home and do a little baking.

I did a search and came across this recipe from Martha for Glazed Lemon Cookies. I had everything on hand for them so decided to give it a shot.

Glazed Lemon Cookies
adapted from Martha Stewart Living

• 2 Cups flour


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 Tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice


• 1/2 cup (1 stick) butter, room temperature


• 1 cup granulated sugar


• 1 egg


• 1 tsp pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until it is light and fluffy. Add egg, vanilla and lemon juice and beat until combined.


2. Drop by heaping tablespoons, 1 inch apart onto two baking sheets. Bake until edges are golden, 15-20 minutes. Let cool a couple of minutes, then transfer to cooling rack. Spread cookies with lemon glaze and let sit for 1 hour.

For those who are interested I used Ener-G Egg substitute for the egg and Earth Balance as a substitute for the butter using the same measurements

Lemon Glaze

• 2 cups confectioner’s sugar


• 2 Tablespoons finely grated lemon zest


• 1/3 cup fresh lemon juice

In a medium bowl, whisk together confectioner’s sugar, 2 Tablespoons lemon zest and lemon juice til smooth.

I have fond memories of a lemon bar that my Gram always made when we would visit. The flavor of these cookies reminded me of them…just the right amount of lemon…not tart and not too sweet. Having this delicious citrus flavor in the middle of February was a treat, it felt like I had a little bit of sunshine in my kitchen.

Alison

To read more from Alison, visit thishomemadelife.com