Do you remember when I said that "sunshine in a bowl" was going to be the theme for me until the snow melts? I wasn't kidding. In fact, I've expanded my theme to include sunshine in a glass, sunshine on a plate, and sunshine in a jar. As long as that sunshine ends up in my belly, I'm happy.
These butter cookies definitely fit the theme, plus they are a breeze to make with ingredients many folks are likely to have on hand. Make them when you're craving shortbread with a little twist. Mr. Magpie and I have been dipping them in our tea and coffee all week.
Lemon Sunshine Cookies
Yield: Approximately 30 cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg
- Grated zest of one lemon
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 2 1/2 cups unbleached, all-purpose flour
- Powdered sugar for dusting
- Preheat oven to 350 degrees F.
- In a large bowl with an electric mixer or in a stand mixer, cream butter and sugar until fluffy.
- Beat in the egg.
- Add lemon zest and lemon juice.
- Gradually mix in the flour until well incorporated.
- Roll dough into one-inch balls and place on a parchment-lined baking sheet.
- Using the back of a fork, mark the cookies in a crosshatch pattern.
- Bake for fifteen minutes (I turn them once midway through the baking time) until the bottoms are just beginning to turn golden brown.
- Transfer to a cooling rack and dust with powdered sugar (I use a small sieve to do this).
- Optional: I love really lemony cookies, so I sometimes sprinkle a little more lemon juice over the top before step 11.
- Allow to cool, then, if you like, dust with powdered sugar one more time.
- Store in a cookie tin or other airtight container.
These really couldn't be faster to make, and you can freeze them as well, so you'll always have some around for tea time!
P.S. I wouldn't be opposed to dipping one half of each cookie in dark chocolate. Just sayin'.