No work, no laundry, no list of immediate to-dos. Yes, it finally happened! Last Sunday afternoon, I found myself with a few extra hours and no list of things I had to be doing. The weather was gorgeous so I decided to go park myself outside with some snacks and a few magazines. My “need to read” magazine pile is about the size of the empire state building and I figured I should probably start reading some of them before the stack gets any bigger. So, I made these lemon tea cookies and headed outside. It was glorious! A cup of tea, snacks and some magazines all while enjoying the beautiful weather, I honestly couldn’t remember the last time I did that.
Here is an Instagram pick I posted on Sunday afternoon:
These lemon tea cookies are just as wonderful as the beautiful weather. I was craving something sweet but simple. The lemon juice and zest adds the perfect amount of lemon flavor. They would be great for spring brunch or an event such as a bridal shower, baby shower, Mother’s Day or Easter. And best of all, they are great for shipping.
When baking a batch of cookies, I always have way more than I need to eat (want to eat is a different story). So I love passing on my leftovers to any willing and deserving friend.
Lemon Tea Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened 2 sticks)
- 1 cup confectioners' sugar plus 2 more cups for rolling
- 1 egg yolk
- 1/4 cup freshly squeezed lemon juice
- 1 heaping tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a small bowl, whisk flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. On low speed, mix in the egg yolk, lemon juice, zest and vanilla until incorporated. Add the dry ingredients, mixing on low speed just until combined. If the dough is crumbly, use your hands to kneed the dough gently until it comes together and forms a ball. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets. Bake for 18 to 20 minutes, or until lightly golden brown.
Remove from oven and allow to cool slightly. While the cookies are still warm, roll them in the remaining 2 cups confectioners' sugar and place on a wire baking rack to cool completely. Store in an airtight container for up to 2 weeks.
Nutrition InformationCalories: 64, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 13mg, Potassium: 15mg, Carbohydrates: 6g, Vitamin A: 125%, Vitamin C: 0.5%, Calcium: 5%, Iron: 0.4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.