Until now. You see, I remembered one small detail about one of my favorite cookies to make: The batter stays a batter, it doesn't really become a dough. So most of the time after you drop it on your baking sheet, you'll end up with some round cookies and some a little more oblong - like an egg!
You need to know about these cookies. I call them "lemon cookies" obviously, which doesn't do any amount of justice to their unique flavor and texture. The best way I could try to describe them would be.... think lemon spongecake meets shortbread meets sugar cookies. They're lemon flavored and have a slightly springy, airy quality to them. Just slightly. At the same time, they're not a cookie that has any rise too it, and they have that floury texture sort of more like a shortbread. BUT they're also substantial enough to be sugar-cookie-ish. They're awesome plain (my preference), but they also take to icing or a glaze BEAUTIFULLY.
EASY EASTER LEMON COOKIES
- 1/2 cup butter, softened (room temp)
- 1 cup sugar
- 4 eggs
- 2 1/8 cups flour, sifted
- 2 teaspoons lemon extract
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar together until light and fluffy (or feel free to use a stand mixer). Add your eggs and beat them into the butter/sugar mixture until they're blended in completely. Stir in lemon extract. Add the flour (sift it first!) and beat it until smooth.
Allow to cool on baking sheets for 5 minutes before removing and putting on a rack to cool the rest of the way.
HOWEVER.. a little icing never hurt anyone, right? Since I don't bake much for Easter, I don't have a lot of super spring-y decorations - so my cookies (some of them) ended up a little more on the bold color side. They tasted good and bold, too!
Send me your pictures - I want to see your original spin on these cookies. Amy@AmysTreats.com