When a large bag of Meyer Lemons lands graciously on your front porch the question begs…what to do with Meyer Lemons? My first instinct, which was covered in my last post, was to make Meyer Lemon Limoncello. Sipping Limoncello in the warm Italian sunshine is one of my most vivid memories of a long-ago trip to Europe. The Meyer Lemon Limoncello was a success and is now on my gift giving list for the holidays. When wondering what else to do with Meyer Lemons, I decided to infuse vodka, which yielded a delicious flavor and a very gregarious cocktail hour this past Christmas day. That post is soon coming up (perhaps as part of a Mother’s Day gift guide).
After searching for all kinds of recipes about what to do with Meyer Lemons, I came across a wonderful sounding recipe for a Meyer Lemon jam. I envisioned slathering the homemade citrusy deliciousness across a rustic piece of bread with morning coffee, drizzling it onto poundcake with fresh strawberries and topping my kids’ nightly bowl of ice cream with just a dab of the zesty freshness. I sterilized my mason jars and laid them on the counter, ready to be filled. After peeling, chopping, draining, boiling and BURNING my precious lemon jam to a dark mahogany hue, I put that idea on hold until next year when perhaps my patience will be more abundant.
Among some of the other Meyer Lemon recipes I came across, this one stuck out. I found it on a beautiful blog with creative desserts called The Sugar Coated Cottage. I followed The Sugar Coated Cottage recipe to a T, and voila, one more fruitful idea for what to do with Meyer Lemons – create a light and fluffy Meyer lemon cookie with a powdered sugar glaze. The Meyer lemon adds just the slightest hint of citrus so as not to detract from the sugar cookie itself. I often get the complaint from my kids that they prefer, “Just vanilla, mom,” but I could barely glaze these babies fast enough before they flew off the counter. If a baked good sits in my home for more than two days, it’s a flop. These beautiful-to-look-at and tasty-to-taste cookies undoubtedly earn a checkmark in the make-again (and again) column.
For the Cookie:
1/2 cup butter, softened
1/2 cup sugar
2 Tb Meyer lemon juice
2 Tb Meyer lemon zest
1 and ¼ cup all purpose flour (I always use Swan’s Down brand cake flour in my
baking. I like the light fluffy texture it yields)
¼ tsp baking powder
¼ tsp baking soda
Extra sugar for rolling
For the Meyer lemon powdered sugar glaze:
1 and ½ cups powdered sugar
3 Tbsp Meyer lemon juice
2 Tbsp Meyer lemon zest
-Preheat oven to 325 degrees.
-Line cookie sheets with parchment paper.
-Add extra sugar to shallow dish for rolling.
To make cookies:
-With mixer on medium cream butter and sugar until light and fluffy.
-Add in the egg, Meyer lemon juice and zest, mix to combine.
-In a separate bowl put flour, baking powder, baking soda, stir to combine.
-With mixer on low slowly add the flour mixture to butter mixture, mix until well combined.
-Roll into 1” balls and roll in sugar.
-Place on baking sheet about 2 inches apart.
-Bake for 7-9 minutes until edges are lightly browned.
To make the glaze:
-Mix all ingredients until completely combined.
-Drizzle over cooled sugar cookies.
1. This is a soft dough, if making up next cookie sheet while first one is baking place second cookie sheet with rolled cookies into refrigerator until ready for the oven.
2. If you find the dough is too soft you can refrigerate for 10 minutes to firm up.
3. If you need to store the glaze lay plastic wrap directly on the surface so it does not crust over.
4. Store cookies in airtight container
5. Watch cookies closely while baking, as soon as the edges are a light golden brown remove from oven. Press top of cookie lightly, if firm they are done. If top is soft then put in oven for 1 minute intervals until done.