Have I mentioned how much I love lemons? Yes, I believe I have. I also love tea, and nothing accompanies a good cup of tea as well as a good tea cookie. These cookies are a delightful companion to your favorite tea, light and cakey, with a tangy lemon glaze. You can make your glaze as thick or as thin as you like; mine is about the consistency of corn syrup.
Ingredients
- ½ cup butter, slightly softened
- ¾ cup sugar
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- 2 teaspoons lemon juice
- 1/3 cup milk
- 1 ¾ cups flour
Preparation
Preheat oven to 350 degrees.
In a mixing bowl, beat butter on low speed for 30 seconds.
Add sugar, lemon zest, baking powder, and baking soda and beat until well-combined, scraping the sides of the bowl as necessary.
Add egg, lemon juice, and milk; beat until combined.
Beat in flour until well-combined.
Drop by rounded teaspoons onto foil-lined baking sheets.
Bake for 12-16 minutes, until tops are firm and cookies are just golden.
Cool completely on a wire rack.
Drizzle with lemon glaze.
Lemon Glaze
Ingredients
- 2 cups powdered sugar, sifted
- Juice of 1 1/2 lemons
Combine powdered sugar and 2 tablespoons lemon juice. Continue adding lemon juice, 1 tablespoon at a time, until you reach your desired consistency. For thinner glaze, you can add water in addition to the juice.
Spoon over cookies, allowing the excess to drip down the sides.
amy bakes in the 'burgh 