by Heather Harris Brady
Although most of our snow is melted spring is taking its own sweet time getting here. I thought I’d encourage it along with these bright cookies from Maida Heatter’s Book of Cookies. They are the soft cakey old-fashioned kind. I added an easy lemon glaze to pump up the lemon flavor. These would make pretty Easter cookies if you coaxed them into an egg shape.
Soft Lemon Cookies, Makes about 36 3″ cookies.
- One stick of butter at room temperature
- 1-1/3 c. granulated sugar
- Zest of one lemon
- 1/3 c. fresh lemon juice
- 1 t. almond extract
- One whole egg
- Two egg yolks
- 1-1/2 c. flour
- 1/2 t. baking powder
- 1 T. softened butter
- 2 c. powdered sugar
- 3-4 T. fresh lemon juice
Preheat the oven to 350. Cream the butter, sugar and lemon zest together well. Then beat in the eggs until the mixture is light and fluffy.
Add the rest of the ingredients and cream well for two minutes.
Drop by tablespoons onto a well-greased cookie sheet.
Bake for about 12 minutes, until there is a pale golden edge around the bottom.
Cool on the pan for a minute, then transfer the cookies to racks to cool completely. They will be barely crispy on the outside and cakey on the inside.
Stir the butter, sugar and 2 T. of lemon juice together for the glaze. Add more lemon juice to thin it if need be. Top each cooled cookie with a bit of glaze.
Store covered at room temperature between layers of waxed paper.