I am still in shock that Easter is this Sunday. Even though it's later than usual this year I'm still kinda stunned, lol. It doesn't quite feel like spring here in NY yet, let alone the fact that it's almost May.
I bought up a bag of lemons at the grocery store on Friday for the Chicken with Lemons & Olives (which to me was a great lesson in paying attention while shopping as 3 loose lemons were $4 and a bag of 6 lemons was $3.49.) I took the lemons home, washed them and they're sitting on my kitchen counter, waiting for me to use the rest of them up. (yea, you read that right, I washed them. I always wash all my produce before I use it or put it in the fridge... don't you ever wonder where the fruit flies come from? *shudder*)
I wanted to make lemon bars, but I'll save that for another day when I have a little more time. I'm taking off work towards the end of the week so The Kid can get a break from coming to the office with me and I can get a break from the madness too.
I knew I had this recipe somewhere and it turned out to be in the recipe binder (which I will also be going through and tabbing this weekend) I'm so glad I found it because I've been thinking of these cookies all.week!
I'm making these tonight.. Pictures will follow :)
1 cup all-purpose flour
1/4 cup confectioners' sugar + ½ cup for dusting the cooled cookies
1tsp finely grated lemon zest
1 stick (1/2 cup) salted butter, softened
1/4 tsp vanilla extract
Adjust oven rack to lower-middle position and preheat oven to 350̊. F. Line two cookie sheets with parchment paper.
In a medium bowl combine flour, confectioners' sugar and lemon zest.
Add butter and vanilla and beat together until a soft dough forms.
Drop dough by rounded teaspoons onto the cookie sheet leaving about an inch in between each one.
Bake one sheet at a time for 12-15 minutes, until cookie bottoms are golden brown.
Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
After the cookies have completely cooled you can move on to the next step:
Place the remaining 1/2 cup confectioners' sugar in a quart or gallon-sized zip-top bag.
Carefully drop 12 cookies at a time into the sugar and shake to coat.
Store cookies in an airtight container or zip-top bag.