MY COOKBOOK

MY COOKBOOK
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27.3.12

LEMON CAKE COOKIES


I think these would be great decorated with lemon curd, but since I was making several other cookies, I opted for the simple lemon glaze. I am not a fan of whoopie pies and I am notorious for changing cake cookies into crispy ones, but for some reason I kept the main premise of Anna Olson’s recipe and it was a surprise how delicious these cookies turned out to be. Olson’s cookies were bigger, flatter and slightly darker then mine, but I did take 1/2 cup of sour cream and some butter out of the recipe. I had two of these beauties already so now I am packing them away not to be tempted further.

Cookies:
1/2 cup butter, softened
1 cup sugar
1 Tbsp finely grated lemon zest
2 egg yolks
1 egg
1 cup sour cream
2-1/2 cups cake and pastry flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

Lemon Glaze:
1 1/2 cups icing sugar sifted
2 Tbsp fresh lemon juice
3 Tbsp unsalted butter, melted

• Beat the butter and sugar until light and fluffy and stir in lemon zest.
• Beat in egg yolks and whole egg until fully incorporated.
• Stir in the sour cream.
• In a separate bowl, sift flour, baking powder, baking soda and salt.
• Add to wet ingredients and stir just until blended.
• Chill batter for 30 minutes, just to set butter a little.
• Preheat oven to 325F.
• Wet your hands every so often and form balls from a tablespoon of batter.
• Drop onto a parchment lined cookie sheet, leaving 2 inches between cookies.
• Bake for 15 to 18 minutes, just until the bottoms of the cookies turn golden brown.
• Allow to cool before icing.
• For icing, stir sifted icing sugar into lemon juice until smooth.
• Stir in melted butter.
• Spread the tops of the cookies with icing.
• Store the cookies between layers of parchment to prevent sticking.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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