Sometimes when life is throwing you curve balls, it is nice to receive a package full of cookies. Our friends in KC have had a few the past couple weeks so Kris thought some cookies might cheer them up a bit. Chocolate chip and Lemon Iced cookies will hopefully do the trick.
Mmmm…I used Ghirardelli 60% Cacao Chocolate Chips for these and they turned out mighty tasty. Love the smell in the house when cookies are baking!
We also baked up some Lemon Iced cookies. First time making these and they turned out pretty darn good. The icing – lemon juice and powdered sugar – was divine! Kris found this receipe at The Kitchen Paper. Cheers!
INGREDIENTS
2¼ cups all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
3 Tbsp lemon zest
1 cup unsalted butter, at room temperature
1 egg
¼ cup fresh squeezed lemon juice
1 tsp vanilla extract
1 cup powdered sugar, sifted
2 Tbsp fresh lemon juice
INSTRUCTIONS
Preheat the oven to 350 F.
Combine the flour, baking powder, and salt together in a bowl. Set aside.
With clean fingers, rub the sugar and lemon zest together until fully incorporated. Combine with the butter in the bowl of a stand mixer, and cream together on medium-high until light and fluffy (4-6 minutes), scraping down the sides of the bowl as needed.
Add the egg, mixing until incorporated, then the lemon juice and vanilla.
Comine the wet and dry ingredients, and mix until just combined.
Chill the dough for 30 minutes before rolling into slightly flattened ⅛ cup balls and baking on a parchment-lined cookie sheet for 12-14 minutes. The edges will be set but the tops of the cookies should not brown.
Let the cookies fully cool before whisking the powdered sugar and lemon juice together, and dipping each cookie into the glaze.