I am still on a Meyer lemon kick ... i.e., I still have a couple of Meyer lemons hanging out on my countertop begging to be used.
So, of course, cookies it is! Though when I look out the window, the scene is covered with snow, all I have to do is take a bite of one of these cookies and I'm transported immediately to Spring. The fresh lemon taste, accented with the floral notes of cardamom and the gentle spice of a pinch of black pepper, makes these cookies a perfect accompaniment to that second cup of morning coffee or a steaming mug of afternoon tea. Or, well, yeah, they work as a sweet snack at any time of the day, too.
Meyer Lemon Cookies (printer-friendly version)
makes 20 cookies
1 1/2 cups unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1/8 teaspoon ground cardamom
pinch of freshly ground black pepper
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon fresh Meyer lemon zest (from ~ one lemon)
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 egg
2 tablespoons fresh Meyer lemon juice (~ one lemon)
1/4 cup powdered sugar
1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ground cardamom, and black pepper. Set aside.
2. Add the brown and granulated sugars and lemon zest to the bowl of an electric mixer. Stir together for about 1 minute to help release the oils in the zest. Add the softened butter and beat until light and fluffy, 3-5 minutes.
3. One at a time, beat in the vanilla extract, egg, and lemon juice, beating thoroughly between additions to combine, scraping down the sides of the bowl as necessary. Stir in the flour mixture at low speed until just combined.
4. Place the powdered sugar in a shallow bowl. Form the dough into 1-inch balls (a small (1 tablespoon) scoop is helpful here) and roll in the powdered sugar. Place the balls about 2 inches apart on a parchment or silpat lined baking sheet.
5. Bake in the oven for 9-11 minutes, or until golden on the bottom and the top has just set. Let cool on the baking sheet for a couple of minutes, then remove to a wire rack and allow to cool completely. Store any leftover cookies in an airtight container at room temperature.
(lightly adapted from this White on Rice Couple recipe)
makes 20 cookies
1 1/2 cups unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1/8 teaspoon ground cardamom
pinch of freshly ground black pepper
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon fresh Meyer lemon zest (from ~ one lemon)
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 egg
2 tablespoons fresh Meyer lemon juice (~ one lemon)
1/4 cup powdered sugar
1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ground cardamom, and black pepper. Set aside.
2. Add the brown and granulated sugars and lemon zest to the bowl of an electric mixer. Stir together for about 1 minute to help release the oils in the zest. Add the softened butter and beat until light and fluffy, 3-5 minutes.
3. One at a time, beat in the vanilla extract, egg, and lemon juice, beating thoroughly between additions to combine, scraping down the sides of the bowl as necessary. Stir in the flour mixture at low speed until just combined.
4. Place the powdered sugar in a shallow bowl. Form the dough into 1-inch balls (a small (1 tablespoon) scoop is helpful here) and roll in the powdered sugar. Place the balls about 2 inches apart on a parchment or silpat lined baking sheet.
5. Bake in the oven for 9-11 minutes, or until golden on the bottom and the top has just set. Let cool on the baking sheet for a couple of minutes, then remove to a wire rack and allow to cool completely. Store any leftover cookies in an airtight container at room temperature.
(lightly adapted from this White on Rice Couple recipe)
I'm totally making these! I still have many many Meyer lemons on my tiny but overly productive tree.
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