Note: In honor of Sarah's guest post I am giving away southern cookbook. Click here to enter.
Hey Five4Five readers! Thanks for stoppin’ by for a little guest post action from yours truly, Lydia’s (sometimes) spastic fellow journalist friend Sarah.
Today, I’m going to tell you a bit about a delicious cookie I whipped up the other day from this little lady over here, with a couple of my adjustments.
Since the progress of beefing up my currently stale resume has been slow after recently relocating to Chicago when my hubby snagged a sweet gig at Groupon, my Pinterest boards and oven have been catching all of my pent-up energy. The results have (mostly) been successful and delicious, according to the Hubs who is the ultimate taste judge on products from my kitchen.
This nifty little recipe is a cinch to whip up and most of the ingredients you probably already have on hand! So, without further ado, I give you a light, tasty, and super cheap treat just in time for summer - lemon tea cookies.
Lemon Tea Cookies
1/2 cup salted butter, softened
1/4 cup confectioners sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3/4 cups all-purpose flour
3/8 cup cornstarch
1 cups confectioners sugar
3 tablespoons lemon juice
a tiny dash of salt
1/4 tsp vanilla
Yield: Approx. 20 one-inch cookies
For the cookies:
Cream butter, confectioners sugar, lemon zest and juice. Note: Since I haven’t invested in a zester yet/probably won’t for a while, I peeled and minced the lemon peel which gave these cookies a divinely fresh lemon taste that MAY have been diminished had I used a zester. Also, if you would rather use unsalted butter (I only have salted so I had to use it) just add a dash of salt in the next step.
Sift flour, cornstarch and salt together into a bowl then mix flour mixture in with butter mixture. Allow dough to rest for 10 minutes, while the oven preheats to 350 degrees. Shape dough into one-inch balls with a teaspoon. Place dough balls 1 inch apart on an ungreased cookie sheet and bake for 15 minutes, until the bottoms have browned and the tops look baked but not fully browned. Cool for five minutes on the cookie sheet and then transfer to a wire rack. Leave the cookie sheet below the wire rack to make glazing easier. Cool cookies completely and then GLAZE!
For the glaze:
Sift confectioners sugar into a bowl then add salt, and lemon juice. Mix until smooth. Add additional lemon juice until desired thickness, however, the icing should be thicker so it stays on the cookies nicely. Once cookies have cooled, put icing into a measuring cup and pour over cookies individually. Allow the icing to dry and recoat with drippings from the cookie sheet. Allow icing to harden, pour yourself an ice cold glass of peach sweet tea and eat four cookies - like I did.