The warmer weather has got me thinking about springtime baking. I found this recipe for lemon drop cookies in King Arthur Flour's Baking Banter magazine. These cookies didn't turn out at all like I expected. They are very cakey and soft. I couldn't stop eating them, mostly because of the lemon-flavored frosting! I wanted to decorate the cookies with a jelly bean on top for Easter, but I didn't think I could be trusted with an entire bag of jelly beans. They're my favorite Easter candy! Hope you enjoy these!
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Lemon drop cookies
From King Arthur Flour
- 3-1/4 C. flour
- 1 Tbl. baking powder
- 1/2 tsp. salt
- 1-1/2 C. sugar
- 1/4 C. unsalted butter
- 1/4 C. vegetable shortening
- 3 large eggs
- 1/2 tsp. vanilla extract
- 1/4 C. milk
- 1 tsp. lemon zest
- 1/4 C. fresh lemon juice
Glaze:
- 2 C. powdered sugar
- 3 Tbls. fresh lemon juice
- 2 Tbls. soft butter
- 1 tsp. lemon zest
Preheat the oven to 375 degrees. Line baking sheets with parchment. (I used silicone mats.)
For the cookies: Whisk together the flour, baking powder and salt; set aside. In a large mixing bowl, beat the sugar, butter and shortening together until light. Beat in the eggs, one at a time. Scrape the bowl, mix for another 30 seconds, then add 1 C. of the flour mixture and mix to combine. Add the vanilla, milk, lemon zest and juice, then the remaining flour mixture. Mix until smooth, scraping the bowl once during the process.
Scoop by the tablespoon onto the prepared baking sheet and bake for 10 minutes, until the edges are barely light golden brown. Remove from the oven and cool on a rack before frosting.
For the glaze: Sift the sugar into a medium bowl; add the lemon juice, butter and zest and whisk until smooth. Brush the glaze on top of the cooled cookies. Yield: 3-1/2 dozen cookies.
