Lemon Cookies
These lemon cookies are delicious with a glaze or made into an "S" shape biscotti great for dipping into coffee or tea or on thier own. We make them old school with a wooden spoon, no electric mixer, it keeps the dough soft and moist and really makes a difference in the end product.
I am still tweaking the recipe but for this batch I used fresh lemon juice and lemon zest in the dough and I used lemon jouice for the glaze what resulted was a rich lemon flavor.
Ingredients:
4 cups flour, sifted
1 1/2 cup sugar
3 Eggs
1 cup milk
4 Tbsp fresh lemon juice (or extract)
Zest from 3 lemons
4 Tsp baking powder
1/2 cup crisco ( melted and cooled)
Glaze:
Fresh Lemon Juice and Confectioner's Sugar.
I used 1/2 to 3/4 cup of cup fresh lemon juice, may need to adjust depenidng on how thick you want your glaze and 1/2 to 3/4 of a 2 lb bag of confectioner's sugar to start. Add more or less as needed, I like a thick coating of glaze. And when I make the "S" shaped biscotti I omit the glaze.
Preheat oven to 375 degrees
Sift the flour and baking powder. Add sugar and mix well by hand with a wooden spoon, do not use an electric mixer. Add eggs and milk and mix well. Add fresh lemon juice and lemon zest and then add cooled crisco. Mix it well with a wooden spoon. The dough will be sticky, this makes the cookies moist and spongy. If you want more of biscuit or harder cookie add more flour.
I use a silpat baking mat over my cookie sheet and I do not grease and flour the baking pan. If you are using a cookie sheet without silpat, very lightly grease the pan with crisco or butter and flour.
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