Over the weekend, we were invited over to our friend Suzy and Doug’s house for dinner, and I brought cookies for the kids for dessert. And even though lemons are a winter-ish fruit, I still think of them as a wonderful spring fruit. The tart flavor, the bright yellow color all seem so sunny and fresh, just like spring. For this week’s Cookie Thursday, I present a lovely, light, lemon cookie.
Also, included below is a bonus picture from the dinner party. In addition to be being gracious hosts, Suzy and Doug also put on a fabulous spread – lamb kebabs, grilled tomatoes, couscous with pinenuts and currants, and sautéed asparagus and sugar snap peas. What a lovely spring dinner! And of course, the best part was that someone else cooked. Someone else figured out all the details for dinner. And someone else put as much care and thought into what we ate that night. Thank you Suzy and Doug!
Crispy Lemon Cookies
inspired by a recipe from Martha Stewart’s Cookies
- 1/4 cup lemon juice
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 large egg
- 2 capfuls vanilla extract
Preheat oven to 350F.
Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half. Add in 1/2 cup butter and stir until melted.
Sift flour, baking powder and salt together in a bowl. Cream remaining butter and sugar until light and fluffy. Add egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla. Add in flour and mix well.
Using your 1 1/2″ cookie scoop, drop balls of dough onto cookie sheets lined with parchment paper. Bake until lightly browned, 12-15 minutes. Cool on rack and store in airtight container (if they last that long!).