Saturday, October 5, 2013

I Love Lemon Sugar Cookies

I love a soothing cup of lemon tea from time to time.  It's caffeine free but still packs a pick-me-up buzz from all that lemony goodness.  The only thing that could possibly make it better is if it was a cookie.

Well wait no more, here's a cookie with the heart of a cup of tea.  Of course it's suitable for dunking, in your tea.  I started with a wonderful recipe from King Arthur Flour, took out the egg white and replaced it with a couple of tablespoons of strong brewed lemon tea.  I used Bigelow's I Love Lemon tea, hence the name.

This cookie is sweet, no doubt about it, it's a sugar cookie first and foremost.  But right behind the sweet stirs a mellow lemon zing.  And let me just warn you, they go down easy.  They're chewy on the inside and crunchy around the edges.  I gobbled up three before they were barely cool!  This recipe makes several dozen,  of course that won't be a problem if, like me, you love lemon sugar cookies.  Or feel free to roll half the dough into a log and chill for a future reincarnation as lemon icebox cookies with cream filling.

I love lemon sugar cookies (adapted from this recipe)

3 cups white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter 
1/4 cup cream cheese
1 & 1/4 cups raw cane sugar, plus more for the top
1 teaspoon lemon rind
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons brewed lemon tea

Preheat oven to 350 degrees.  Whisk together flour, baking powder, baking soda and salt.  In a stand mixer cream together butter, cream cheese and sugar until light and fluffy.  Add lemon rind, yolk, vanilla extract and tea; scrap bowl and beaters as necessary.

Add flour mixture and mix on low until incorporated.  Scoop dough by tablespoons onto parchment lined cookie sheets.  Press cookies down with the bottom of a glass and sprinkle with additional sugar.  Bake for 12 to 14 minutes.


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