Mr. T has been having a craving for lemon cookies lately. But he couldn't find his old school favorite, Pepperidge Farms. So when we went to Trader Joe's and we saw some almond and lemon cookies, we decided to give them a shot. We got home and of course I ripped open the bag. (How's that for satisfying HIS craving?!) He took one bite and said "What is this, a dog biscuit?". I knew exactly what he meant! The cookies has a nice flavor but they were as hard as a rock. I decided to indulge him. So I made these chewy and delicious lemon cookies this weekend. In honor of Mr T. I've decided to call these...
'Aint-No-Dog-Biscuit Lemon Cookies" AKA The Best Chewy Lemon Cookie Recipe
Ingredients
2 3/4 cup all purpose flour
1/2 teaspoon salt
1 1/4 cup butter
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3 tablespoons fresh lemon juice
2 tablespoons lemon zest
2 3/4 cup all purpose flour
1/2 teaspoon salt
1 1/4 cup butter
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3 tablespoons fresh lemon juice
2 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. (This takes about 10 minutes gradually add sugar to butter when creaming.) Beat in the eggs one at a time, then the vanilla, lemon juice and lemon zest. Gradually stir in the dry ingredients until just blended. Don't overbeat. Roll the dough into walnut sized balls. Place cookies 2 inches apart onto cookie sheets lined with parchment paper and flatten slightly.
Bake for 8 to 10 minutes until lightly golden browned at the edges.
what are they iced with? They look sooo good.
ReplyDeleteI iced them with vanilla frosting. They are plenty good without frosting though! -Lala
ReplyDelete