I am so excited about Summer getting here. Mark and I spent the weekend in the pool, sat in the sun at a ball game… We’ve been barbecuing every night with sunlight lasting well into the evening. But best of all, we just picked the first ripe tomato off of one of our 5 plants that are all growing like weeds. I’m sure the raccoons and birds were watching it ripen as closely as we were. Glad to say we got it. There aren’t too many things in this world that are as delicious as a home grown tomatoes. Although our prized tomato wasn’t very big, Mark and I quickly fried up some bacon and made the best BLT ever! Okay…. we had to use Turkey Bacon because we were out of the good stuff, but none the less it still was delicious.
I want to share one of my favorite summer cookies… Fresh Lemon Delights. This is one of the most popular cookies I make for The Last Crumb customers. It’s so yummy because it has so much fresh lemon in both the cookie and the glaze. The glaze in particular is so lemony and tart. If you like lemon you’re gonna love love love this recipe. I found it in an old cookie recipe book that I bought at the grocery store check out counter nearly 20 years ago. I added a little more lemon and I double up on the frosting and it’s been a favorite. Let me know what you think.
FRESH LEMON DELIGHTS….
4 -1/2 C All Purpose Flour
1 tsp Baking Powder
1 tsp Salt
2 C Unsalted Butter (soften)
1 -1/2 C Granulated Sugar
2 tsp Pure Vanilla Extract
4 TBSP Grated Lemon Peel (divided in half)
2 C Confectioners Sugar (may need a little more to ensure right consistency of glaze)
Preheat oven at 375 degrees F. Prepare cookie sheets with parchment paper. No need to grease. Parchment paper is the best invention ever. It makes for easy clean up and really saves your pans.
Sift together flour, baking powder and salt. Set aside. Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, vanilla and 2 TBPS of the grated lemon peel again on Medium Speed. Approx 1 or 2 minutes. Gradually beat flour in on LOW speed just until dry ingredients are combined. It’s important not to over beat your flour into your wet ingredients. This dough is pretty wet so best to use a cookie scoop if you have one. Or put it in the fridge for about an hour. It makes it easier to work with. Drop level scoops of dough onto prepared cookie sheets. Bake for approximately 9-11 minutes depending on your oven until you get this really pretty golden brown around the rim. I personally like to set my timer for 5 minutes and then rotate my cookie sheets in the oven from top to bottom and front to back, then cook the remainder of the time. This helps to make your cookies cook more evenly. Let stand on cookie sheet for about 2 minutes then transfer to cooling rack.
For the lemon glaze….
In a mixing bowl put confectioners sugar, the remaining 2 TBSP’s of grated lemon peel and lemon juice. Mix until well beaten on medium high for 3-4 minutes. Add lemon juice as needed. It should be a little runny, say the consistency of honey in order to drizzle onto cookies. Drizzle glaze onto cooled cookies. If you’re going to stack them you’ll need to give them a few hours to dry. Enjoy! Can’t wait to hear your reviews.
The Last Crumb