Sometimes, when you’re feeling a little stressed and/or sluggish, a good tea cookie is what’s needed to put things right. Or gin… but tea and lady-like cookies are a far more socially acceptable and work-friendly solution.
I have a to-do list that is currently out of control, which might explain the constant state of headache I find myself in. And then there’s the want-to-do list. That one is getting longer than the first. I want to plan my gardens and order gobs of stuff from Vesseys. I want to felt some creatures. I want to make curtains, re-organize the craft room, and clean behind the stove. I want to paint the entire main-floor of the house. But I should finish the chores on the to-do list. And I should finish the pile of work sitting on my desk.
I’m having trouble finding a balance. So now I make lists. It’s quite time consuming.
Back to the cookies. Last week when I should have been putting a dent in the aforementioned lists, I made cookies. I needed cookies because I needed tea. I needed tea because writing lists can be very exhausting.
I love lists.
This cookie is akin to a shortbread. It’s light and melts in your mouth without being too crumbly. I must admit, when I tried these cookies straight out of the oven, I thought they lacked a lemon punch. But, as I’ve enjoyed them with tea this week, I have decided that they are just right. If you’re feeling feisty, you could change up the citrus and use orange or lime extract/rind and create a whole new citrusy treat.
Maybe you should make some. Put ’em on your to-do list…
. . .
Lemon Cookies – adapted slightly from a Modern Baker recipe – download
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup icing (confectioners’) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon finely grated lemon zest
Preheat oven to 325° F.
Combine the flour, cornstarch, baking powder and salt in a bowl and set aside.
Combine the butter and icing sugar in the bowl of an electric mixer. Beat on low speed with the paddle until well mixed – you don’t want icing sugar all over your kitchen. Increase the speed to medium and continue beating until light – about 2 minutes. Beat in the eggs one at a time. Your batter may look broken and curdled – don’t worry, it’s all going to come together.
Beat in the vanilla and lemon extracts and zest. Decrease the mixer speed to low and beat in the flour mixture. Remove the bowl from the mixer and bring the dough together with your spatula.
Arrange rounded teaspoons of the dough on a cookie sheet lined with parchment paper. Space the cookies about 2 inches apart. Flour a fork and press a crisscross design into the top of each mound of dough. Bake the cookies until they spread and become golden, about 18 minutes. Let cool on a cookie rack before enjoying with tea.
Makes 40+ small cookies.
Note: you could replace the lemon zest and extract with orange or lime zests/extracts, and create a whole new citrus delight.