Do Better

Lemon Cookies

I don’t know why my grocery store doesn’t carry meyer lemons or hempmilk, but I’m getting slightly frustrated. This afternoon I loaded my kids in the car and we headed off to Gene’s Fine Foods…maybe they would have hempmilk. 20 minutes later we arrived to find no hempmilk, but they did have meyer lemons and kid sized shopping carts.

Who knew a trip to the grocery store could be so much fun! (Sorry for the blur, I took this with my phone).

Those Black and White Cookies were crying out for a lemon icing…and so I made…

Lemon Cookies (with meyer lemon)

for the cookies:

• 1 1/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup milk
• juice from half a lemon
• 1/2 tsp vanilla
• 1/3 cup unsalted butter, softened
• 1/2 cup sugar
• 1 egg

for the icing:

• 1 1/2 cup confectioners sugar
• 1 T light corn syrup
• juice of half a lemon
• zest of a whole lemon
• 1 T water

Sift together flour, baking soda, and salt. In a measuring cup, combine milk, lemon juice and vanilla.

Cream butter and sugar until light and fluffy. Add egg and mix well. Mix in flour mixture, alternating with milk on low speed. Mix until smooth.

Scoop out batter onto a silpat lined baking sheet, about 6 to a sheet as they do spread. Bake in a 350 degree oven for 11-13 minutes or until lightly golden brown. Allow to cool two minutes on a tray and then transfer to a cooling rack.

While the cookies are baking, mix the confectioners sugar, corn syrup, lemon juice, lemon zest and water. Once the cookies have cooled slightly, spread the icing over the cookies.