Tuesday, February 23, 2010
Lemon Sunshine Cookies
Here in Phoenix the weather has been BEAUTIFUL ( with the exception of this past weekend. There was rain. Dark clouds. And a lot of wind. - I’m not the biggest fan of wind. I hate wind). The highs have been in the 70s, the sky is the PERFECT spring time blue, the clouds are extra fluffy - cotton ball like, and the grass is the prettiest color green. There's a still in the morning that let's you know it is going to be a beautiful day. I LOVE this time of year. It's the perfect time to go hiking or lay in your back yard and read a book under the shade of tree. It's the perfect time of year to roll your windows down, open up that sun roof, and blare the Beatles – singing at the top of your lungs is a must. Ahhh. I love it. I think more than anything I love the anticipation for summer. The days are getting longer, and the smell of summer is just lingering in the afternoons.
I feel like the perfect cookies to eat during this time of year are these lemon cookies I adapted from Joy the Baker's recipe for Black and White cookies. I am obsessed with lemon in baked goods. It brightens anything up and makes everything taste so delicious. These cookies help add a little bit of sunshine to my day. The batter is more like a cake batter than a cookie batter, and the result is this delicious moist thick cookie. Sounds good, right? Well it is. Then it get’s topped with this freaking awesome lemon glaze that takes the cookie from delicious to “holy moley, I can’t stop eating these things!” Yeah. They’re that good. Well that’s what I think… I guess you’ll just have to make them to make that decision for yourself! :)
Side Note: Have you seen (500) Days of Summer? Have you? Well if you haven't the second thing you should (the first obviously being bake these cookies!) is rent it! Then you MUST download the soundtrack. It will change your life. I promise you this (kind of like these cookies will). Finally, I ran 1.5 miles last night! I know it's not much, but I feel accomplished. :)
Sorry for the last minute rambling, now to the cookies!
Lemon Sunshine Cookies:
(Adapted from Joy the Baker's Black and White Cookies)
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cups well shaken buttermilk
½ teaspoon vanilla
2 teaspoons lemon extract (or fresh lemon juice)
2 teaspoons lemon zest
Preheat oven to 350F.
In a large bowl, whisk together flour, baking soda, and salt. In another small bowl, combine the buttermilk, vanilla, lemon extract, and lemon zest; set aside.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, approximately 3 minutes. Add the eggs, one at a time, making sure they are well incorporated into the batter. Scrape down the sides of the bowl. On low speed, mix in the dry and wet mixtures, alternating batches ; starting with the dry and ending with the dry (dry, wet, dry, wet, dry). Mix until smooth.
Using a large cookie scoop, or ¼ cup, spoon batter about two inches apart onto a cookie sheet lined with parchment paper. After batter is scooped on to a cookie sheet, take the back of a spoon and spread out the batter; this will help the cookies to cook evenly and to make sure they aren't so puffy.
Bake until the cookies are puffed and the tops are a pale golden brown, between 15 – 18 minutes. Transfer to a wire rack and let cool completely.
(Adapted from Joy the Baker's Black and White Cookie Recipe)
2 cups powdered sugar
1 teaspoon light corn syrup
½ teaspoon lemon extract
1 tablespoon warm water
1 table spoon lemon juice, heated up
In a bowl, whisk together the powdered sugar, lemon extract, corn syrup, water, and lemon juice until smooth. Turn over cooled cookies so the bottoms are facing up. Spread the cookie with glaze, and let set. Then enjoy!