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Lemon Drop Cookies

Wednesday, February 23rd, 2011

I used a Cooking Light recipe to make these super easy and delicious lemon cookies but I altered the recipe from what I used, per usual, and actually omitted the lemon zest. (I shall explain later).

Ingredients:

1/3 cup granulated sugar

1 stick of unsalted butter, softened

1/3 cup honey

1 teaspoon lemon extract

1 large egg

1 ¾ cups all-purpose flour

½ teaspoon salt

¼ cup plain Greek yogurt

1 cup powdered sugar

2 tablespoons fresh lemon juice

Directions:

Preheat oven to 350˚.

Beat sugar and butter with a mixer at medium speed until light and fluffy.

Add honey, extract, and egg. Beat until well incorporated.

In a large bowl, mix flour, baking powder, and salt with a whisk.

Add flour mixture to butter mixture and once it’s thoroughly mixed, add yogurt.

Drop a teaspoon of batter (which is really fluffy!) onto baking sheet lined with Silpat (or sprayed with cooking spray) and bake for about 12 minutes or until lightly browned. The original recipe said to “drop” it on a baking sheet, so I naturally assumed they would kind of spread out and look a little more even, but not so. I don’t know if it’s because I used Greek yogurt and not regular yogurt, but they were pretty lumpy. They tasted great but left a little to be desired in terms of attractiveness

While cookies are in the oven, combined powdered sugar and juice in a small bowl and stir with a whisk.

Brush mixture onto cookies as soon as the cookies come out of the oven. Cool on wire rack.

So back to my lemon zest omission:

I decided not to add it to the recipe I posted because I’m not sure it’s really worth the time and effort it takes to grate the lemon zest. (I actually did add zest but was a little overzealous and added in quite a bit of rind, which is bitter, and it kind of threw off the cookie flavor a little.) The zest is supposed to be added into the batter and also to garnish the cookie. Aesthetically, it adds a lot but not necessarily flavor (I increased the measurement of lemon extract by ½ teaspoon). That said, if you don’t want to invest in lemon extract (it can be pretty pricey) go ahead and add the zest (double the measurement).

Wow, this is a really fascinating post.

However, I will say, my co-workers were big fans of the cookies. They’re light, fluffy and not-too-sweet. It’s perfect for warm weather because it’s pretty refreshing and doesn’t sit in your stomach like a rock. Apparently, according to Cooking Light, there’s about 90 calories per cookie.

They’re easy to make so I highly recommend making these! In fact, I think this and my thumbprints are the yummiest cookies I make…

Tags: lemon drop cookies, lemon extract
Posted in recipes, Uncategorized | 2 Comments »

Home Again

Tuesday, August 31st, 2010

My brother is in town so I went home last weekend for a night to hang out with the fam. My mom prepared a typical meal but with the extra addition of corn. My mom calls my brother her “corn buddy” because he’s the only one in our family, besides my mom, who likes corn. He eats it as a snack and sometimes for dessert! (I know, I’m wondering how we’re related, too)

The fabulous cook!

The main feature was potato croquette with shredded cabbage.

I can never eat potato croquette at restaurants because they always add…you guessed it…corn. Now, don’t get me wrong, I like corn and will eat it on occasion (especially with Mexican food) but there is a time and place. And in a potato croquette is not one of them. Nor as a snack or dessert

I brought home some shishito from the farmer’s market. I like it because it’s occasionally spicy and because my nickname is in the name. Naturally.

Just blister it in a pan and add course salt. My mom also put some soy sauce on top.

These were REALLY spicy. I love spice but this hotness permeated my whole mouth and stayed on my tongue for at least 10 minutes afterwards. I brought some shishito home a few weeks ago and none were spicy and they were from the same farm.

For dessert, my dad bought cakes from a Japanese bakery.