Wednesday, March 25, 2009
Lemon Sugar Cookies
Want a thin sugar cookie with a big lemon flavor? Then this is your cookie. Since discovering these, I cannot stop eating them. Mercy, the lemon just explodes in my mouth and I keep going back for more.
It was my extreme good fortune to discover these delectable cookies on Gulf Coast Gram's blog. My good fortune was further expanded when I asked Anj if I could blog her recipe, and she graciously said yes! Now isn't that just like a good cook to also have a good and generous heart?
I pretty much followed the directions Anj had provided, with a couple of minor changes. Her directions didn't say whether or not to grease the cookie sheet, but I generally use parchment paper so it wasn't an issue. If I didn't, I'd be inclined to lightly grease the sheet. You won't want to leave one crumb of these cookies behind.
Secondly, even though I have a food processor, I couldn't justify hauling it out to use it for the lemon flavored sugar; the amount is just too small. So, I macerated the lemon rind into the sugar (I used the back of a spoon and really squished the grated peel into the sugar, further breaking down the grated peel to release its lemony goodness). I set the sugar mixture aside while the dough was in the fridge, giving it time to absorb flavor and fragrance.
Lastly, because there's going to be a lot of lemon sugar left over (I haven't used up all the dough yet but I can tell I have more than enough), I think I'm going to roll the little dough balls in the sugar and then cross hatch the dough on the cookie sheet. More lemony sugar! YUM!
Anj, this is definitely a new family favorite. Thank you so much for sharing!