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.
- 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
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.
- 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.