So, while going through my bookmarks the other night I came across a post from Cookie Baker Lynn from back when I had just started Blogging for Lime Cooler Cookies Now, being without Limes in my kitchen, but the lovely Meyers, I decided to take Lynn's recipe and switch it to Lemon.. Oh wow!!!
Not only was this a cinch to put together, but they are so dainty and light, bright and lemony and just all around Perfect
Here is Lynn's recipe with my twist :)
Meyer lemon Cooler Cookies
1 cup bleached all-purpose flour
3/4 cup confectioners’ sugar, divided
1 tsp finely grated Meyer Lemon zest*
1 stick (1/2 cup) salted butter, softened
1/4 tsp vanilla extract
1 tsp. lemon juice*
Adjust oven rack to lower-middle position and preheat oven to 350 deg. F. Line two cookie sheets with either parchment paper or Silpat.
In a medium bowl combine the flour, 1/4 cup confectioners’ sugar and lime zest. Add the butter and vanilla; beat, either with a mixer or a wooden spoon, until a dough forms.
Drop dough by generous teaspoons onto the cookie sheet, spacing evenly. Bake one sheet at a time for about 15 minutes, until cookie bottoms are golden brown. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
Place the remaining 1/2 cup confectioners’ sugar in a quart or gallon-sized zip-loc bag. Working with a dozen at a time, drop cookies into the sugar and shake to coat. The cookies must be completely cooled, or the powdered sugar will form slag. The lime cookies can be stored in an airtight tin for up to 1 week, but most likely they’ll be eaten much sooner than that.
*These were my changes.
The addition of the lemon juice gave it a more lemony flavor and did not change the consistency of the dough at all. using a teaspoon measure this recipe made 36 cookies for me :)