Cookies! One of the things I adore about this time of year are Cookie Exchanges. For the past few years, I’ve participated in a couple of different organized exchanges. One was for food bloggers, I loved taking part because we helped raise money for Pediatric Cancer research. The organizers of the cookie exchanges I usually sign up for had too much on their plates this year (get it?!), and cancelled their events.
Bah Humbug! If you thought that was going to stop me from enjoying ALL the cookies, think again! I decided to organize my own little exchange. So, for my First Annual MBB Cookie Exchange, I decided to go with a lemon cookie.
Growing up, every time I visited my Great-Grandmother’s house in Beaumont Texas (which was usually once a year), one of the first things I’d do was march into her kitchen. I knew she’d have cookies in her cookie jar & they were always lemon cookies. To this day, lemon cookies remind me of her.
On top of my cookie exchange, I’m happy to be part of a cookie blog hop. The #HousefulOfCookies Blog Hop to be exact, organized by Natasha of HousefulOfNicholes.com Yay! Do a twitter or IG search on #HousefulOfCookies and you’ll find all the cookie recipes from every blogger participating-there’s 25 of us!
I had 3 different lemon cookie recipes I was looking at, and I decided to go with a Lemon Butter Cookie & add a glaze frosting to it. I still want to try the other 2 recipes, I chose this one because I could make the cookies quicker-the others called for the dough to be refrigerated a full two hours before baking. These cookies have a very light flavor-I hope you like it. My glaze came out a bit thinner than I’d like, so I went back & adjusted the recipe a bit.
Enjoy your cookies! Do you have a favorite cookie that reminds you of your childhood? Let me know in the comments!
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon fresh squeezed lemon juice
- 2½ cups all-purpose flour
- 2 cups powdered sugar
- 1/4 cup fresh squeezed lemon juice
- Preheat oven to 350˚ F.
- In a large bowl, use an electric mixer to cream butter & sugar until fluffy.
- Beat in the egg.
- Add lemon zest and freshly squeezed lemon juice.
- Gradually mix in the flour.
- Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
- Slightly flatten each cookie with your hand.
- Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.
- Allow cookies to cool for 3 minutes, then transfer to cooling rack.
- In medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- Dip each cookie top into the glaze.
- Return cookie to wire rack, glaze side up.
- Leave cookies on rack until icing has set.
