After my husband's clean bill of health from his latest rounds of tests, the only thing that he wanted was the glazed Buttermilk Bar of sorts from Dunkin' Doughnuts. He hadn't had one in years. We searched throughout the suburbs, and Dunkin' Doughnuts discontinued them in our area. Say it's not so. He hadn't had one in years, but still could remember the tangy Buttermilk flavor with the sweet glaze. It wasn't exactly a doughnut. because it didn't have a hole. Do they still have the Glazed Buttermilk Bars at your Dunkin'? Now he had to settle for the next best thing, something lemon. Lemon is his favorite flavor, and I just happened to have four lemons leftover from from making Lemony Shrimp. I was craving cookies, so I made these simple, but divine Glazed Lemon cookies.
I can picture these Glazed Lemon cookies piled on a china plate for a tea party, or with a big glass of almond milk, which was what my Hubby drank to wash down his cookies, simple but delicious, and good with coffee or tea. As you can see from the pic, I couldn't wait to try one. The cookies are crispy on the outside, but soft and chewy on the inside. Besides they have the juice and zest of four lemons, between the glaze the and the cookie dough, perfect for any Lemon Lover. The cookies aren't overly sweet with the zing of the lemons. He loved them. I have a feeling, these cookies won't be around too long. If I want any of these cookies, I will have to hide some for me. They are almost as good as chocolate, almost I said. I know a certain blogger, whose nane begins with "C", that would love these cookies, right Christiane? Enjoy!
Glazed Lemon Cookies Adapted from Martha Stewart
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest***, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
***Use a microplane to zest your lemons to make it easier. The miccroplane is one of my favorite kitchen tools.
- 2 cups confectioners' sugar
- 2 tablespoons finely grated lemon zest
- 1/3 cup fresh lemon juice
Whisk the above ingredients in a medium bowl, until combined. Spoon over cooled cookies.