This is a very soft refeshing cookie bursting with Lemon flavor. The kids and I Like them a lot, although Grant isn't a big Lemon fan and chose to abstain from even trying one.
I'm not afraid to whip out the jarred lemon juice for many recipes, but since I bought lemons to zest anyways, I went ahead and juiced them. I did have to add a little of the jarred lemon juice to make enough.
The girls and I had a Lovely time delivering them to a friend, Lisa, and she was so gracious and sweet to us, showing the girls around her home, telling them about her family, and using L words whenever she could. I think she was also grateful that we didn't choose to bring her Liver, Lettuce, or Lollypops, although Corban insisted the Liver would be hysterical. Hahaha. That's a boy for you.
Recipe: (from Allrecipes)
1/2 cup butter, softened
2/3 c. sugar
1/4 c. lemon juice
zest of 1 lemon (~ 1 T.)
1-3/4 c. all purpose flour
1/4 t. baking soda
1/4 t. cream of tartar
1/4 t. salt
1/2 c. finely chopped almonds (optional)
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add egg and blend well. Stir in lemon juice and zest. Mixture will appear lumpy and weird - don't panic!
In a separate bowl, stir together flour, baking soda, cream of tartar, and salt. Add to wet mixture and stir well. Add almonds if desired. Cover and refrigerate for at least one hour, up to overnight.
Preheat oven to 350°.
Roll dough into 1-inch balls and place on ungreased baking sheets.
Bake for 9-10 minutes or until bottoms are lightly browned (tops will not brown). Remove from baking sheet immediately and put on wire racks. After a couple of minutes, roll in powdered sugar.
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