Oh the lemony goodness that is these little goodies. This time of year I average 2-3 batches of cookies a week through the Holidays. Most would think that nuts...and I would have to agree a bit. It maybe overkill. The thing is in my house when you start to talking about the holidays in the month's leading up to it...the first thing most of my family members will mention will be "the cookies". The kids especially already have this fond memory of the cookies "mom makes for Christmas".I love this. It means it is an accidental "tradition" to them. My family own growing up really didn't have to many traditions when it came to the holidays. Heck, by the time I was in high school we didn't even put up a tree. It was rather depressing. So yes, making these little traditions for my own kiddos matters to me.
So if you have yet enjoyed getting down to some serious cookie making for your family...now is a great time to start!:-)
Another thing you should know about me. I LOVE old cookbooks. I have quite a collection now. I prefer cookbooks made from about 1910-1950. Why? Because the ingredient lists are so simple and pure. The recipes so straight forward. Yet the food is sooooo good! Now granted I have stumbled on some recipes that use such ingredients as Turtle Soup (whatever that is it doesn't sound like something I could find these days;-) or some other strange thing I have never heard of. But most are just basic yummy stuff. This recipe is one such recipe from 1950. Most of the old books call for shortening or lard but unsalted butter works just the same.
- 1/2 cup of butter
- 3/4 cup of sugar
- 1 egg
- 2 tbsp. lemon juice
- 1 tbsp water
- 2 tsp grated lemon rind
- 1 3/4 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- Mix all of the ingredients together and chill the dough in the fridge for about 20 minutes. Chilling it makes it a bit easier to form into shapes.
- The great thing about these little cookies is they can be rolled out and cut into shapes, put in a cookie press (although if you do this I wouldn't refrigerate it. It would make it harder to squeeze out.), or use the soda bottle top method (which I used for the above cookies)
- Place in 400 degree oven. I prefer softer cookies so I bring them out before they are browning up. The choice is up to you. the longer you leave a cookie in the oven the crunchier it will be.
- While they are cooling it's time to mix some icing!
- Powdered sugar
- food coloring
- This one is a fairly easy one... I normally grab a mug and place about a cup of powdered sugar into it.
- Add the milk and food coloring (you do not have to use food coloring...totally a choice)
- Mix them and keep adding either more sugar or milk till you get the consistency you are looking for. Personally I like my icing a bit thick but thin enough that I can pour it off of the spoon into the center of my cooled cookie. This allows it to just roll over the entire cookie.
~make sure your cookies are cooled down before adding icing. If they are warm it will just melt right off of the cookie and leave you with a very thin layer. I need lots of icing on mine;-)
~If you are going to add sprinkle, nuts or any kind of decoration I suggest doing it while the icing is still wet. It probably will not stick to the cookie if you wait till the icing dries.
~I typically ice them while they are on the cooling rack...be sure to put a paper towel or towel under the rack or you will have a ton of sticky icing to scrape off you counters. No fun!