
Hello again and happy fall, y'all! I feel like the year has flown by. Here we are almost all of the way through October. Soon it'll be Thanksgiving and Christmas. But here I am, still thinking it's summer time, running around in sundresses and baking lemon cookies instead of pumpkin bread. I'm in total disbelief that it's Autumn. Here in Raleigh we're only starting to see a few signs of the changing season; cool, crisp air in the evenings and a few crunchy leaves under our feet. If I didn't go to the store and see bags of candy lining the aisles, I would have no idea Halloween was a little over a week away.
Quite the beauties, aren't they? They're pretty photogenic, but then again what cookies aren't? Hello. I took these pictures using my iPhone, which is good enough for me these days. I actually sold my DSLR a few months ago (gotta pay those bills) so I don't have a camera anymore.
Lemon Crackle Cookies2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 tablespoons fresh lemon juice + zest of one lemon
1 large egg
1/2 cup confectioners' sugar
In a medium sized bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and vanilla until creamy and well combined. Beat in lemon juice and lemon zest until combined. Beat in egg until well combined. Reduce mixer speed to low and beat in flour mixture until just combined.
Chill dough in refrigerator for 1 hour or overnight.
Heat oven to 350 degrees F. Roll 1 inch balls of dough into confectioners' sugar and place on cookie sheets, spacing about 1 1/2-inches apart. Bake 10-12 minutes or until lightly golden in color. Side note-feel free to add a few drops of yellow food coloring into the dough.
Allow cookies to cool 2 minutes before transferring to wire racks. Dust with confectioners' sugar.
Makes about 2 dozen cookies
A recipe! Yay! I recently found your instagram account to follow (after wondering what had happened to your regular blogging blogginess) and I am glad to see you back on the food blog/insta scene! I like lemon in sweet and in savory recipes. Yum.
ReplyDeleteHi Kimberly! Thanks for following along! What's your insta so I can follow you??
DeleteI can't believe we're almost out of October - I had the air conditioner on this week way up north here in Canada! I love lemon cookies - I think it's the combo of tang and sweet that does it.
ReplyDeleteMe too!!
DeleteI always find my appetite goes in cycles. I can be craving savories for months and then suddenly all I want is sweets. Breakfast is the best example of that. If I'm going to have an indulgent breakfast, sometimes I'll want nothing but chocolate croissants and then after months a switch will flip and all I want is a bacon, egg, and cheese sandwich. Right now I'm in a sweet period, so your cookies were well timed.
ReplyDeleteNiiice. I could probably eat a chocolate croissant every day for the rest of my life.
Deleteyummy!! lemon cookies are great any time of year
ReplyDeleteAlways!!
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