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The scone recipe sounds wonderful.Great time to bake during these snowy,cold days to enjoy with coffee or tea.Thanks to the readers lemon cookies,wrote that recipe down as well,always enjoy the comments!
Thank you for sharing your Lemon Cookie recipe. They sound delightful and I look forward to trying them!
teaspoons Lemon Zest, 1 lemon
1 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1/2 teaspoon Pure Vanilla Extract
1 large Egg
1/4 cup Lemon Juice, from 1 to 2 lemons
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1 1/2 cups All-Purpose Flour
1/2 cup Powdered Sugar
In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
Add the softened butter to the sugar and mix until light and fluffy.
Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda and flour and mix until combined.
Chill the dough for one hour.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.
when a child I would bake Lemon cookies + cakes; Lemon cookies are tangy; yet buttery: (I use fresh lemons or reconstituted lemon/lime juice);
I made these scones and they are perfect! Not that sweet, so the glaze goes great with it. The batter was kinda dry, so I added a bit more cream. They turned out slightly crunchy on the outside and very soft and moist on the inside! Very good scones. This recipe is a keeper!