Though I don't believe I've ever won a sweepstakes, raffle or maybe even a bingo game, I seem to have great luck with blog giveaways. Thanks to Katie, I won a wonderful Holiday Cookie Cookbook, right in time for a Christmas potluck.
Perusing through Christmas Cookies: 50 Recipes to Treasure for the Holiday Season really left me drooling. Among Viennese Crescents, Baci Brownies (with a Nutella swirl!), and Swedish Dreams, I wasn't quite sure how I'd pick a recipe for my Christmas party until I came across these Iced Lemon Rounds. Though not the most Christmasy of cookies, I had all of the very simple ingredients and alas, my decision was made!
These cookies are buttery, lemony, tender and sweet. Though they may not be your typical holiday cookie, you'll love how easily they come together. I'd say the Iced Lemon Rounds are a perfect solution for a last minute treat. Sprinkle some green or red crystal sugar on the tops and you have yourself a festive cookie! Hubby argued against this with the thinking that holiday sprinkles just don't go with lemon. OK. You decide :)
These were a big hit and we didn't have any leftovers. The original recipe states these make 47 cookies. Not wanting to roll and scoop dough all day, I only made a half recipe but ended up with about 15 cookies.
Thanks again for the great book, Katie!
Iced Lemon Rounds
Courtesy of Christmas Cookies: 50 Recipes to Treasure for the Holiday Season
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (16 tbsp) butter, softened
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 large eggs
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
2 teaspoons milk
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a small bowl.
3. Beat softened butter in a mixing bowl until creamy. Add sugars and beat until smooth. Beat in eggs, followed by lemon zest, lemon juice and vanilla. Gradually add in flour and mix until just incoporated.
4. Scoop about a tablespoonful of dough and roll with your hands into a ball. Place on the cookie sheet and flatten to about 1/2 inch thickness.
5. Bake for about 13-15 minutes until cookies are pale on top but golden on the bottom. Allow to cool on a wire rack completely.
6. To make the icing, whisk the confectioners' sugar, lemon juice and milk until combined. Spread the icing on the cooled cookies with a table knife. Let the cookies stand on rack until icing sets.