I was browsing Pinterest the other day and came across this recipe and knew I had to make it right then. Those of you who have experienced the extremely addictive attributes of Pinterest know how monumental this is. I’d like to say that I repinned the recipe, and then got up and made it immediately.

That would be a bit of an exaggeration though. I actually repinned the recipe, spent another 45 minutes wasting time considering all the ways I could be improving my life, and then I got up and made lemon cookies. That’s pretty much how Pinterest works.

Back to the cookies. We decided that they tasted like lemon pound cake in cookie form. In other words, they are amazing. Normally, recipes like this aren’t lemon-ey enough for my taste, but this was perfect. One last note: the recipe says to cook for 9-11 minutes- I cooked mine for 11 minutes and they were perfect, but if your oven cooks hot, definitely keep an eye on them. You do not want them to brown! If you think they might be done, pull them out- they’ll cook a bit more on the cookie sheet.

Glazed Lemon Cookies

Ingredients:

2 cups + 2 Tbsp all-purpose flour

1 Tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, softened

1 1/4 cups granulated sugar

Zest of 2 lemons (about 1 1/2 Tbsp)

1 large egg

1 large egg yolk

2 Tbsp fresh lemon juice

1 1/2 tsp vanilla extract

Lemon Glaze:

1 cup powdered sugar

2 Tbsp fresh lemon juice

Zest from 1 lemon

Directions:

Preheat oven to 350 degrees.

In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside. In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes. Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto parchment paper lined baking sheets.

Bake in 350* oven for 9 – 11 minutes. The cookies should not brown.

Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired).

Store in a single layer in an airtight container.

Lemon Glaze:
In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency (about 2 Tbsp). Zest in lemon zest. Drizzle over cookies and allow glaze to set at room temperature.

Makes approximately 3 dozen cookies.

Recipe Source: Cooking Classy – modified slightly.

Jordan

These. Were. Delicious.

For only making one batch, I sure did get a lot of feedback about them- I received a text, a phone call, and an email, all from different people, all saying how amazing the cookies were. Not to mention the in-person comments. Danae said, “these are as good as my grandma’s” (which is saying something, trust me).

^^^ This picture was attached to the email I mentioned above that we received from a friend- “We enjoyed the oatmeal cookie recipe. Put in coconut and chocolate chips. Took picture of Cole and neighbors enjoying them.”

A while back we posted a Brown Sugar Oatmeal Cookie recipe, which was an absolute hit. So when Treat of the Month time rolled around, I decided to modify the original recipe a bit. Danae loves oatmeal raisin cookies, so I just added a cup of raisins and some cinnamon.

I didn’t think it was possible, but the modifications almost made the cookies better. The jury’s still out about that declaration though. I guess you’ll just have to try both versions and get back to me with your vote  🙂

Oatmeal Raisin Cookies

1 cup butter, softened

2 cups packed brown sugar

2 tsp. vanilla extract

2 whole eggs

1 1/2 cup flour

1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. baking soda

3 cups Old Fashioned oats

1 cup raisins

Preheat oven to 350*. Beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one. Mix together the flour, cinnamon, salt and baking soda in a separate bowl and add it to the creamed mixture in 2 or 3 batches, mixing until just combined. Mix in the oats and raisins until just combined.

Scoop onto a cookie sheet covered in parchment paper spacing them a couple inches apart, and bake them for 12 – 13 minutes. Let them cool slightly on the pan then transfer to a plate or cooling rack.

Using my cookie scoop, I made 3 dozen cookies.

Jordan

When we moved onto our property 15 years ago we had 4 acres of lime trees. What do you even do with that many limes? We have since removed most of them, but we still have an abundance of limes readily available to us. We use limes almost everyday: limeade, margaritas, squeezed into beer and smoothies, juiced for marinade, the list goes on and on.

Well, the other day our neighbor mentioned that she was going to make lime squares. What?!? What an amazing idea- why didn’t I think of that? I love my lemon square recipe, so I just replaced the lemon juice and zest with the lime juice and zest and voila! Lime squares. The crust is so rich and buttery and the perfect compliment to the tangy lime filling.

Lime squares
Ingredients for crust:
1 3/4 cup flour
1 cup butter
1/2 cup powdered sugar
1/2 t salt

Ingredients for filling:
2 cups sugar
4 T flour
6 T fresh lime juice
Zest from 2 limes, about 1 T
4 eggs, beaten

To make crust, mix 4 ingredients together and press into a greased 8 x 8″ pan. Bake for 25 minutes at 350* or until golden brown. If you like your crust thinner, you can use a larger pan but adjust the cook time.

To make the lime filling, mix the 5 ingredients together and pour over the hot crust. Bake for about 30 minutes more. If you notice the top getting too brown, cover with aluminum foil and continue baking until set. Cool and cut into squares. I like to sprinkle with a bit of powdered sugar just before serving.

Cindy