The other day I was looking for a way to use up some lemons, and I decided to try Carole Walter's recipe for "Sam's Glazed Lavish Lemon Cookies" from Great Cookies. These are large lemon butter cookies (the recipe is in the chapter of the book titled "Big Boys") with a lemon glaze.
The lemon cookie dough is easy to make (cream together butter and lemon zest, add sugar, egg yolks, lemon juice and vanilla, and then add all-purpose flour, cake flour, cream of tartar, baking soda, and salt), but it must be chilled until firm before baking the cookies. The recipe instructs you to use your hands to form the chilled dough into balls that you flatten before baking, but that seemed like a messy way to go about it, so I just used a #24 scoop instead. This was smaller than the recommended size; I ended up with 32 cookies, twice the specified yield.
While the cookies are warm, you spread on a glaze made from powdered sugar, lemon juice, corn syrup, and salt. I found that the glaze crusted over quickly when spread thin, so the easiest way to frost the cookies was to coat them immediately when they came out of the oven. The glaze set shiny and hard.
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I tried one of the these cookies while it was fresh from the oven, and it was incredible. The first word that came to mind was "luscious" -- each bite was gushing with lemon flavor, and the moist, warm texture was positively luxurious. At room temperature, these are still very tasty, but just not quite the same. Nonetheless, with their bright, buttery, lemon flavor, these cookies definitely live up to their "lavish" name.
Recipe: "Sam's Glazed Lavish Lemon Cookies," from Great Cookies: Secrets to Sensational Sweets, by Carole Walter.
The lemon cookie dough is easy to make (cream together butter and lemon zest, add sugar, egg yolks, lemon juice and vanilla, and then add all-purpose flour, cake flour, cream of tartar, baking soda, and salt), but it must be chilled until firm before baking the cookies. The recipe instructs you to use your hands to form the chilled dough into balls that you flatten before baking, but that seemed like a messy way to go about it, so I just used a #24 scoop instead. This was smaller than the recommended size; I ended up with 32 cookies, twice the specified yield.
While the cookies are warm, you spread on a glaze made from powdered sugar, lemon juice, corn syrup, and salt. I found that the glaze crusted over quickly when spread thin, so the easiest way to frost the cookies was to coat them immediately when they came out of the oven. The glaze set shiny and hard.
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Recipe: "Sam's Glazed Lavish Lemon Cookies," from Great Cookies: Secrets to Sensational Sweets, by Carole Walter.
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