"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Lemon Christmas cookies from the sunny country

by Julie Tilsner on December 25, 2009

in Sugar and Spite

Big lemons I'm loathe to report that here in Southern California it's about 75 degrees and sunny. Which sounds great if you're anywhere else in the world, but when you live here, you tend to pine for weather.

Still, it's Christmas, and despite my best attempts to ignore it completely, the joy of the day seeps into even me and I find myself reveling in community and friendship. That and the compulsion to bake.

So in the spirit of Christmas, dosed as it is with warmth and sunshine in this region, I offer you a recipe for delicious glazed lemon cookies. So good they will make even the most sullen teen stop short and exclaim in the positive. I thank Lynn for passing them on (Just take the bag, she told me the other day. I've got another two dozen for my family. And said bag was soon gone after the kids got a taste of them.)

Cool and sweet, with a refreshing citrus glaze, these cookies embody the Southern California Christmas spirit. Make them and enjoy!

Here's the recipe, courtesy of Real Simple Magazine:

1 1/2 sticks unsalted butter at room temperature
3/4 cups granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract<
1/4 tsp kosher salt
2 cups all-purpose flour
1 cup confectioner's sugar
2 tablespoons fresh lemon juice, plus more in necessary
1 tsp grated lemon zest

With a mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Divide the dough in half and shape into logs, about 1 1/4 inch in diameter. Wrap in wax paper and refrigerate until firm, about 30 minutes.

Heat oven to 350 degrees. Slice the logs into  3/8 inch thick pieces (however big that's supposed to be. Not too thin, not too think. You're on your own here.) and space them 1 1/2 inches apart on a parchment-lined cookie sheet. Bake until slightly golden – 16-20 minutes. Let cool on the bakins sheets for five minutes before transferring them to a rack to cool completely.

In a small bowl, whisk together the confectioner's sugar, lemon juice and zest until it forms a thick but pourable glaze (which is why you might need that extra lemon juice). Dip the top of each cookie into the glaze and let set, about 15 minutes.

Somehow keep the kids out of the kitchen until you're ready to lose the cookies. Enjoy these with tea or coffee.

Happy Holidays to everyone! Thank you for reading and laughing along at/with me at Bad Home Cooking!


{ 2 comments… read them below or add one }

Melinda Feucht December 27, 2009 at 9:20 pm

Thank you for sending some sunshine our way (Seattle) ! This bright recipe is much appreciated.
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Connie January 1, 2010 at 9:52 pm

Oh, I love lemon juice and zest in baking. I just made a bunch of lemon squares for gift-giving.
Happy new year to you and your family!


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