Tuesday, July 13, 2010

Lemon Cookies

Not so long ago, I was but a single maiden living in Provo, Utah living with five other single maidens. (Let me tell you, living with five single maidens is not fun. TOO. MUCH. DRAMA.) Down the street from our single maiden apartment was a cookie shop where they would make bouquets of baked goods and deliver. However, you could also go in and buy cookies. I had one roommate who was a big fan of their lemon cookies. They only had them close to the summer but when they had them she went sometimes once a day. (Let me interject here to say this particular roommate was a RAIL. I mean stick thin. She only ate dessert once a day, which to mean sounds inhuman, so you know that the dessert she ate had to be good.) She always wanted to find a recipe for lemon cookies that was just as good as the ones from the cookie shop.

Fast forward to my dear sister, Jackie's, Christmas cookie party. At these cookie party , the winning cookie was none other than a delicious lemon cookie. I took the recipe home to my roommate and we decided to make them. My roommate loved these cookies, in fact I made them for a bridal shower I hosted for her a few months after. Once I was a married maiden I made them for a party with my husband's family and for all the parties after that it was requested that I bring these cookies, with the recipe attached.

These cookies are amazing. They taste just like summer. They are heaven and what makes them so great is how easy they are to make. The recipe suggests putting the glaze on once the cookies have cooled but I like putting it on while they are still warm because it melts into the cookie a little bit adding another layer of flavor. Also, the recipe for the glaze calls for a little lemon zest to act as a little decoration on the top which is completely optional. In fact, I can say with 100% honesty, I've never done it.

These are the PERFECT addition to your summer parties!!!!

Lemon Cookies
Makes A LOT depending upon the size of your dough balls

3/4 c. shortening (not butter shortening)
1 c. sugar
3 eggs
2 pkgs. (9 oz.) instant lemon pudding
2 c. flour
1/4 t. salt
3/4 t. soda

1 1/2 T. milk
1 T. butter
1 1/4 c. powdered sugar
1 T. lemon juice
1/2 t. grated lemon

Cream shortening and sugar, add eggs and beat. Add pudding (dry mix) and dry ingredients. Mix well, roll into balls. Bake at 375 degrees for 8-10 minutes.

For glaze: melt butter with milk in a pan. Take off heat and stir in powdered sugar--wisk until smooth. Add lemon juice and rind--wisk. Spoon over the tops of warm or cooled cookies. (***Note: this is NOT a lot of glaze so make sure you don't go crazy with the glaze on the first batch. You only need a small amount per glaze as the glaze spreads a ton! Also, make sure you taste your glaze so you know how much powdered sugar and lemon you like best. I like to test and add either lemon or sugar depending on the flavor I like.)


Amanda said...

To this day I get compliments on these anytime I make them. Yumm.

Yo said...

Question: this recipe calls for shortening - can I substitute butter. I refuse to cook with anything but butter!

Jackie said...

I have never tried the recipe with butter, so I couldn't say for sure. Here is a link to a blog that discusses the substitution of butter for shortening if you'd like to check it out;

If you prefer another option, this is a knock-off recipe I experimented with last week. It uses butter, so it may be a viable option for you. You can use the same glaze from the lemon cookie recipe here on the blog.

1 box lemon cake mix
2 eggs
1/2 c melted butter
Mix all the ingredients together and roll in to balls. Bake at 350 degrees for 10-12 min.

If you try the original recipe with butter, let me know how it turns out.