Well I been tweaking the recipe, so I think this is what I did with this batch.
LEMON COOKIES & LEMON GLAZE
• 1 and 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1 large egg at room temperature
• Zest of one medium lemon
• 1 1/2 tablespoon fresh lemon juice
• 1/2 teaspoons lemon extract
• 1/2 teaspoon vanilla extract
Lemon Glaze Recipe
• 1 cup confectioners sugar
• 1 tablespoon fresh lemon juice
• 2-3 drops of Yellow food coloring
1. Using a zester, zest an entire medium lemon, being careful to only getting the yellow part of the peal. Set aside.
2. Once finished zesting, cut the lemon in half abd cut off the points. Use a lemon squeezer to juice the lemon in a small bowl. This will give you enough for both the cookies and glaze.
1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
3. Mix in the lemon zest, lemon juice, lemon extract, and vanilla until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
4. Add the dry ingredients and mix until just combined.
5. Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
6. Preheat the oven to 350°F.
7. Remove the cookie dough from the refrigerator. Roll into balls about ¾ to 1” diameter and place on non stick baking sheets, making sure to leave a little room between each one.
8. Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and allow cookies to cool.
1. Add Confectioners sugar and Lemon Juice. Mix until thoroughly combined.
2. Thin with water adding a little bit at a time until at desired consistency
3. Add yellow food color.
4. Glaze the cookies
Anyone you know that LOVES to cook but also doesn't mind having a joke played on them? This recipe was included in a Penn and Teller book and the page was supposed to be torn out and left in someone's recipe file or somewhere they'd come across it and try to make these Lemon Bars. The gag is that in step 5 they'll make a HUGE mess, similar to the old volcano eruptions you may have made in school by mixing baking soda and vinegar. If you manage to watch someone try this, please post pictures.
In a small bowl or 2 cup measuring cup, beat the egg until foamy.
Add the buttermilk and vanilla and blend well.
Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream.
Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air)
The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface.
Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture.
With a floured rolling pin, roll the dough out 1/32′ thick and with the tip of a sharp knife, cut out ‘angel’ shapes and twist the edges up to form a shell-like curve about 3/8″ high. Sprinkle on the remainder of the sugar.
Brush each ‘angel’ with melted butter.
Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown.
Thanks, Papa Elf. I used my grandmother's recipe for sugar cookies for a long time. The only addition I made was to add lemon or orange extract to a batch. Not an "0ver the head whammy" of flavor, but a nice hint. I would also use lemon glaze on the lemon cookies, and Smuckers Hot Fudge sauce for ice cream on the orange. I've gotten lazy in my old age - now I just buy/make the bag mix. Almost as good. Almost.