Foodie Friday

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

1 egg

2 Tbsp grated lemon peel, divided

1 teaspoon vanilla

Additional sugar

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.

Enjoy!