Y’know…when I think of the holidays, I think of…err…citrus. So while everyone else has ladened up on chocolate and pepperment, I prefer to think of places far away, such as Brazil, Italy and…ummm…southern California. So in the spirit of holiday giving, I offer these traditional Christmas lemon cookies.
Okay, so they’re not that particularly festive. But I still think they are quite tasty. And you can flaunt them in front of the folks who threaten “If I have one more chocolate cookie, I swear I’ll explode!”
- 1 lemon
- 2 cups confectioners’ sugar
- 3 tablespoons water
- 1 1/2 cups white bakers sugar
- 1/2 cup shortening
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 50 individual hazelnuts, shelled
Preheat oven to 350 degrees F
To start, juice the lemon and pull off (carefully) at least 2 teaspoons of lemon zest. Set aside both the juice and zest.
Make the icing by Combining the confectioners’ sugar, water, 1 teaspoon of lemon zest and 2 teaspoons of lemon juice. Beat until smooth and make icing thick enough to spread on cooled cookies. Set aside icing for later.
Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon juice. Mix until well blended.
Combine the flour, baking powder, a teaspoon of lemon zest and salt. Add the flour mixture to the shortening mixture. Mix until combined. Either drop spoonfuls of dough onto parchment paper lined baking sheets, or pipe the cookie batter into circles (as I did) onto the parchment paper. Top each cookie with one hazelnut.
Place in the over and bake at 350 degrees for 8 to 10 minutes. Let cookies cool then frost with icing.
makes 4 dozen