March Break has officially stared here! The kids have today off in addition to all of next week. Lucky guys!
In honour of the break from school I made some very delicious lemon cookies. We had a couple of little friends over and discovered that these flavourful cookies are not in fact for everyone. They are very, very lemony. But they are a winner in our home and never last very long!
|I didn't drizzle the icing so I needed a lot more than the recipe asked for. This made them even more lemony!|
Double Lemon Delights
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
2 Tbsp grated lemon peel, divided
1 teaspoon vanilla
1 cup icing sugar (powdered sugar)
4 - 5 tsp lemon juice (about one lemon)
Preheat oven to 375F
Combine flower, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl and mix with electric mixer at medium speed until light and fluffy. Beat in egg, 1 Tbsp lemon peel and vanilla until well blended. Gradually beat in flower mixture on low speed until blended.
Drop dough by levee 1/4 cupfuls (this makes BIG cookies and you can decrease this if you want) onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional sugar.
Bake 12 - 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets for 2 minutes; transfer to wire racks. Cool completely.
Combine powdered sugar; lemon juice and remaining 1 Tbsp lemon peel in small bowl; drizzle mixture over cookies. Let stand until icing is set.