Wednesday, March 7, 2012

Meyer Lemon Buttons

Meyer Lemon Buttons

I made two recipes today, and neither really turned out like the original, but it's okay-they both tasted really good.  I did change this one up a bit and that's likely why this one was a bit different, but it could also be the fact that the power went out just as I was about to put them into the oven.  With a couple Meyer lemons leftover from last weekend's excursion to see Alexis, I needed to come up with something in order to use them up.  These cookies sounded great!  The thing with Meyer lemons is that because they have less acidity, you don't need quite as much sugar so I reduced it a bit, then added more lemon juice and peel.  The cookies didn't spread out like they did for the original photo, but that's fine with me.  I also didn't roll them in icing sugar, but granulated sugar instead.

Fresh, not too sweet with a hint of lemon, these are perfect with a cup of tea.  I think they would be a great addition to a tea party!  Make sure to use a real lemon, and if it's a regular lemon from the store, you may want to up the sugar to 1 cup from 3/4 cup.

Adapted from LDS Living

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp vanilla
1 egg
zest of 1 lemon
2 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1/2 cup icing/powdered sugar (optional)

Pre-heat oven to 350 F

Cream the butter and sugar together until it's fluffy.  Add the vanilla, egg, lemon juice, and zest, then whip until it's light and fluffy.  In a separate bowl, stir together the flour, baking powder, baking soda, and salt.  Add into the butter mixture and mix until just combined.

Measure the dough out in heaping teaspoons and roll into balls. Roll the balls in either granulated sugar or the powdered sugar and set on a cookie sheet about an inch and a half apart.

Bake about 9-11 minutes, until they are set and just starting to turn golden.

Makes about 2 1/2 dozen
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