These simple, buttery cookies go great with just about any kind of tea. They’re delicate and just melt in your mouth. The fresh lemon juice and lemon zest gives it a little bit of a zip but the sugar keeps them sweet.
Lemon Tea Cookies
Ingredients:
- 1 and a half sticks salted butter, soft
- 1/3 cup sugar (maybe 1/2 cup if you like them to be sweeter)
- juice from 1 lemon
- zest form 1 lemon
- 1/2 cup cornstarch
- 1 and 1/4 cups flour
Directions:
1) In a mixing bowl, cream butter and sugar. Slowly beat in flour and cornstarch until well combined. Beat in lemon juice and zest. Shape dough into a log that is 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 45 minutes. Be careful not to handle the dough too much.
2) Preheat oven to 350 degrees. Unwrap dough and slice, about 1/4 inch thick. Bake for 10 minutes, until edges are golden brown. Cool completely on a wire rack.
Well, I apologize for the lack of updates recently. It seems other things have been getting in the way. And on top of that, my camera has decided to be on the fritz. *Apparently* I got some sand in it when I took it to the shore, so now I have to have it cleaned. No idea when it’ll be ready. :\ But I didn’t want to just not post, so I will continue to update, but just without pictures for a little while.
These muffins are a classic. Use fresh squeezed lemon juice to make them even better.
Lemon Poppy Seed Muffins
Yield: about a dozen
Ingredients:
- 2 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup poppy seeds
- 1 pkg instant lemon pudding
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- zest from 1 lemon
- juice from 1 lemon
Directions:
1) Preheat oven to 375 degrees. In a large bowl, combine dry ingredients, including poppy seeds. In a separate bowl, combine eggs, milk, and oil.
2) Pour liquid ingredients into dry ingredients’ bowl. Mix until well combined. Stir in lemon juice and lemon zest.
3) Pour batter into muffin tins and bake at 375 degrees for about 25 minutes, until cooked all the way through.
That sounds like something someone would say in the 50’s. “Sweet lemony scones! My pie is burning!” But these are good and they really don’t take very long to make at all, which is fun. You can get up, whip them up, and they’ll be ready for eating by the time you’re dressed (assuming you don’t take forever to pick out your clothes). They’re fabulous with butter and jam.
Sweet Lemony Scones
Yield: 6 scones
Ingredients:
- 1/2 stick salted butter, cold
- 1/4 cup sugar
- 2 cups flour
- 2 Tbsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- zest from 1 lemon
- juice from 1 lemon
Directions:
1) Preheat oven to 450 degrees. In a mixing bowl, mix together dry ingredients. With a pastry cutter (or 2 knives if you don’t have one), cut in butter until it’s in small pieces.
2) Mix in eggs and milk until well incorporated. Stir in zest until it’s evenly distributed.
3) Quickly add juice from lemon and spoon 6 large globs of dough onto a cookie sheet (they will double in size while they bake). If you take too long to do this, the acid in the juice will react with the baking powder and the milk, which will spoil the scones. But if you get them in the oven fast enough, they’ll be fine. Bake for about 10-12 minutes at 450 degrees, until golden brown.