My family loves cookies and I prefer baking cookies from scratch rather than buying the expensive commercial cookies loaded with preservatives.
I’m always on a cookie search mission to find super easy recipes with not too many ingredients. And if there are NO eggs in the recipe then I’m baking!
I recently came across this recipe which I ripped out of a magazine ages ago (it has turned yellow from age) and I decided to try it.
This recipe took less than 35 minutes from start to finish to make one batch. Granted the recipe only makes 18 cookies, but when you want something to munch on with your tea or coffee this is a good go-to recipe.
This recipe is very similar in texture to the Mexican Wedding Cookie. Don’t let the length of the recipe scare you. Read it before you begin, the butter needs to be softened in advance, but you’ll have cookies in not time flat.
If you do not like lemon, no worries, you can use any flavoring you prefer – orange, anise, mint, almond, well you get the idea. Or you can dip the cooled cookies in melted chocolate and skip the confectioners’ sugar.
- 1 cup all purpose King Arthur Flour
- 1 stick salted butter, softened
- ¼ cup confectioners' sugar
- 1 tsp. grated lemon zest
- ¼ tsp. vanilla extract
- ⅓ cup confections' sugar for dusting cookies
- Mix flour and ¼ cup confections' sugar and add the lemon zest. Add in the softened butter and vanilla and blend. I use a fork to break down the butter into the flour and then use my hands to blend it all together. It only takes a minute or two (the dough will be very sticky).
- Using a small cookie scoop or a rounded teaspoonful drop onto a parchment lined cookie sheet.
- Flatten the dough a little to make the cookies similar in size so they will bake evenly.
- Bake until cookie bottoms are lightly golden brown, about 15 minutes. The cookies will not brown on top.
- Transfer to wire rack to cool. Add the remaining confectioners' sugar to a plastic bag and when the cookies have cooled, after about 20 minutes, gently toss them in the sugar to coat.
Place in an airtight container for up to a week – if they last that long.
You might also enjoy this Ginger Cookie from www.reneeskitchenadventures.com.