Here we go again! Secret Recipe Club time. This month, I got Cookin’ Mimi! Micha has a great variety of recipes to choose from, and I especially like her weekly menus and link-ups. She’s never short on ideas. Since my life seems to revolve around making sweet stuff these days, I checked out her desserts and decided on her lemon iced butter cookies. A few weeks ago, I had the best lemon cupcake ever (from here) and since then, lemon flavored treats have been lingering in my mind.
These cookies are just what you’d expect a crumbly butter cookie to be-yum! If you like shortbread, these are perfect. I think the lemon addition is spot on and necessary. I added a little extra salt and it amped up the flavor just a tad. The icing adds a delicate touch, but these are also decent on their own. I can see this cookie being a hit at a tea party
Lemon Iced Butter Cookies, makes about 15 cookies
1 stick of butter or margarine, softened
1 cup all purpose flour
5 to 6 tablespoons sugar
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon lemon zest
1 1/2 cups powdered sugar
2 tablespoons or more lemon juice
Preheat oven to 350 degrees. In a large bowl mix together the flour, sugar and salt. Add the butter and lemon juice and zest and mix until the dough comes together. Form heaping tablespoons into balls and place on cookie sheets. Flatten with the bottom of a glass that has been moistened . Bake 10 to 12 minutes or until cookies are set and beginning to brown around the edges. Let cool completely.
For the icing:
Mix powdered sugar and enough lemon juice to make a thick icing. Add the juice a tablespoon at a time. Frost cookies when totally cool.