The hemlocks are sending out their several inches of new growth, with light green fingers celebrating Summer. And I made a fresh fruit salad to toast the new season of sunny, summer weather, as well as a new recipe for the most wonderful lemon cookies I found here. These are so wonderful to serve along with ice cream, fruit, or a nice little creme brulee or chocolate mousse. Wish my sister was here to enjoy them - though she really loved chocolate anything:)
I did change the recipe a bit, but it's easy as pie - no sticking the dough in the fridge for a few hours. Just whip it up, bake, mix up a quick icing, and you're done.
1/2 cup sugar
4 tablespoons unsalted butter, room temperature
3 large eggs
zest of 1/2 lemon
1 tablespoon freshly squeezed lemon juice
2 cups King Arthur flour
1 1/2 teaspoons baking powder
two pinches of kosher salt
Preheat oven to 350F.
Fit two baking sheets with parchment.
Cream together the butter and sugar.
Add eggs, lemon zest, and lemon juice and mix.
Add flour, baking powder, and salt and mix very briefly, just until mixed.
Using a small ice cream scoop ( I used a 1 1/4 inch scoop) scoop out little balls of dough, (if you want bigger cookies, just add 5 or 6 more minutes if you're using a 2 inch scoop) onto baking sheet, two inches apart.
Bake 12 minutes in preheated oven.
While the cookies are baking make the icing:
1 1/2 tablespoons water
1 1/2 teaspoons fresh lemon juice
1 cup confectioners sugar
Whisk ingredients well, set aside.
When the cookies are done, set onto cooling rack to cool completely, then dip tops of cookies into the icing, letting the icing drip slowly back into the icing bowl. When it stops dripping, set on a rack to dry.
Let cool completely before storing in a container - if they last that long!