Saturday, March 24, 2012

Lemon Doodles

So many things about this recipe called out for me to make them.

1. It's lemon. Anything lemon must be made because of me and cousin's love for lemons.
2. They remind me of these bad boys which cousin and I used to consume by the box.
3. I have this weird thing where I call everything a doodle, don't ask me why, I just do.

Getting back into the swing of things after a break is always a struggle but this week was a good one indeed:

The weather has made campus come so alive this past week, the quad is full to the brim and people are everywhere, music blaring from the frats and footballs being thrown everywhere you turn. It just calls out day drinking and summer activities making it oh so hard to concentrate.


 A big W for the Cuse Thursday night, hello elite eight. Thank goodness we were out and about with friends and a bit distracted to not realize how freaking close the end of the game was or it would have been heart attack central.

Of course, the weather turned grey and cold come weekend when we really could have enjoyed it, but oh well. These cookies made it seem like I was frolicking in a field on a summer day.

Lemon Doodles
source: Sweetpea's Kitchen 

For the Cookies:
2 3/4 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 3/4 cup sugar, divided
2 eggs
Zest of 2 lemons

For the Lemon Frosting:
1/2 cup butter, softened
2 cups powdered sugar
Zest of 1 lemon
3 tablespoons lemon juice

1. Preheat the oven to 350. Spray 2 baking sheets with non-stick spray.
2. In a large bowl, mix together flour, cream of tarter, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and 1 and 1/2 cups of sugar at medium speed until light and fluffy. Scrape down the sides with a rubber spatula as needed. Add the eggs and lemon zest; beat on medium speed until combined. Add dry ingredients and beat at low speed just until combined.
4. Place the remaining 1/4 cup sugar in a bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar then place it on the baking sheet. Continue until you run out of dough.
4. Bake until center is just set and begins to crack, 10-12 minutes. Cool the cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack. Cool to room temperature.
5. Prepare the frosting by beating the butter, powdered sugar, lemon juice and zest in a stand mixer fitted with the paddle attachment until light and fluffy. After cookies have cooled completely, frost with a butter knife.

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