I got a bunch of lemons from a friend of mine who has a lemon tree. I made some fresh squeezed lemonade but still had some left over. I saw these cookies on the website Good Things Catered. They looked so good so I gave this recipe a shot. They were so good and refreshing. I usually like my sweets really sweet. These are just perfect even though they are not overly sweet. I froze some of the dough balls and cooked them later and they were just as good. For some reason my cookies flattened more than hers did but they were still delicious.
Lovely Lemon Tea Cookies
1/2 c. butter softened
1/4 c. powdered sugar
2 Tbsp granulated sugar
zest of 1/2 lemon
juice of 1/2 lemon (about 2 Tbsp)
1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
1/2 c. powdered sugar
juice of 1 lemon
In medium mixing bowl, combine flour, baking powder, salt, and whisk to combine well; set aside.
In bowl of stand mixer, combine butter, sugars, lemon zest and beat in high until light and fluffy, about 5 minutes.
Add lemon juice and beat to combine well.
Turn mixer to low and slowly add dry ingredients.
Slowly turn mixer up to medium to incorporate all the of the dry ingredients into the dough (this will take a couple minutes, but it will come together well - if you live in a dry climate, you can add 1 Tbsp water to make it come together).
Remove bowl from mixer and roll cookie dough into 1-inch balls (no bigger).
Place cookies onto a large plate or cookie sheet and place into fridge for 30 minutes.
Preheat oven to 375 degrees and line two baking sheets with parchment.
Remove cookies from fridge, place on lined baking sheets and place into oven to bake for 10-12 minutes (do not cook anymore - they may look underdone but they are not, do not them them brown).
Remove from oven and let cool on cookie sheets.
Once cooled, make icing by placing powdered sugar in a small bowl and, add 1 Tbsp of lemon juice.
Stirring constantly, add 1/2 tsp lemon juice at a time until icing just comes together and is barely pourable.
Using spoon, drizzle a small amount of icing over each cookie and let run down sides.
Garnish with zest of lemon, if desired and serve.
Makes about 30 cookies.