Citrus season is fast approaching in the AZ and our neighbors have a lemon tree that hangs over the fence near our pool. The lemons are still green, but they have given us free reign to pick any lemons on our side, so in honor of that, I wanted to share our favorite way ever to use lemons. My kids request these cookies on a regular basis, and it is rare that they last longer than a few hours around this place! Since you roll them in powdered sugar the kids love to help too, which is really fun. I found this recipe on pinterest and you can check it out at the original source with gorgeous photos to boot.
Makes 2-3 dozen small cookies
1 cup granulated sugar
½ tsp. vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. salt
¼ tsp. baking powder
⅛ tsp. baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees.
Cream butter and sugar together until light and fluffy.
Add vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Add salt, baking powder, baking soda and flour and mix until just combined. Scrape sides of bowl and mix again briefly. Pour
powdered sugar onto a large plate. Roll a heaping teaspoon of dough into
a ball and roll in powdered sugar. Place on baking sheet and repeat
with remaining dough.
Bake
for 9-11 minutes or until bottoms begin to barely brown and cookies
look matte {not melty or shiny}. Remove from oven and cool cookies about
3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
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