I made this recipe* for the first time this week and I really loved it. The cookies were simple to make, inexpensive and pantry-friendly (meaning I didn’t have to buy a laundry list of specialty items for one single recipe). Most of all, they taste great for any season of the year; light and refreshing to beat the summer heat and the brightness of the lemon give’s one hope for warmer weather in the dead of winter.
They’re delicious plain or you can mix up a glaze of confectioner’s sugar, lemon juice and wee bit of vanilla extract to dip them for extra flavor and eye appeal.
Link for printable recipe: Lemon Tea Cookies Recipe Card
I made the batter with a handheld electric mixer and a medium-size mixing bowl. As always, I take a few extra minutes to prep my ingredients. Make sure the butter has had time to naturally soften at room temperature. It will make mixing a lot easier.
As I always do, I created a “Mise en place” (French for “putting in place”). This is one of the best ways to “error proof” yourself and save lots of frustration. There’s nothing worse than watching something bake and realizing you forgot to add baking powder or some other key ingredient.
Recipe Yields about 48 cookies
2 tsp. lemon juice
1/3 cup whole milk
½ cup butter (room temperature)
1 ¾ cup all-purpose flour
¾ cup sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. grated lemon peel
¼ tsp. salt
2 Tbsp. lemon juice
1 cup confectioner’s sugar
1/8 tsp. vanilla extract
- In a small bowl, combine the lemon juice and milk. Set aside.
- In a mixing bowl beat the butter 30 seconds until smooth, beat 1 cup of the flour, the sugar, egg, baking powder, baking soda, salt, and lemon peel.
- Add the milk mixture, remaining flour and beat until thoroughly blended.
- Drop by rounded teaspoons onto an non-greased baking sheet, spacing 2” apart.
- Bake @ 350F, 10-12 minutes or until the edges are lightly browned.
- Cool the cookies on a wire rack.
- Eat plain or make the optional glaze. To make the glaze, mix the lemon juice, confectioner’s sugar, and vanilla extract in a bowl. Dip the cooled cookies, one at a time, just enough to coat the cookie tops. Set on wire rack until glaze hardens.
*Recipe is adapted from “New Cook Book” by Better Homes and Gardens® copyright 1989 by Meredith Corporation p.111