Aunt Gloria's Lemon Cookies

August 9, 2019

 

In Upon A Dream, my soon to be released novella in the Once Upon A Christmas collection, Talia’s Aunt Gloria was… a little on the ditzy side. She was famous for adding unusual ingredients in her cooking. But her lemon cookies, they were melt-in-your-mouth good.

Here’s a little tidbit from the book.

 

Aunt Gloria held out a plate of cookies as soon as she stepped into the room. Talia scrutinized the yellow hearts, then looked past Aunt Gloria to Eva who gave a thumbs up. So the cookies were safe to eat, but how did they taste?

She thanked Gloria and took a nibble from one. Lemony sweetness melted across her tongue. The heart-shaped cookies didn’t scream Thanksgiving, but they were good. She took a couple more, putting a huge grin on her aunt’s face.

 

To tell the truth, I used to make these for Christmas and yes, I used a heart shaped cutter. My family didn’t think they were ‘Christmassy’ enough. I guess there’s a little of Aunt Gloria in me.

 

Aunt Gloria's Lemon Cookies

2 c all-purpose flour

2 T cornstarch

½ tsp salt

2 sticks unsalted butter (softened)

2/3 c powdered sugar

2 tsp lemon zest

1 tsp lemon extract

Few drops of almond extract

 

Lemon Glaze

1 c powdered sugar

1 T lemon juice

1 tsp lemon zest

 

You’ll need- a baking sheet, various sized bowls, cooling rack, wax paper, and a rolling pin.

 

Clear out a long, flat area in your refrigerator for a place to chill the rolled-out dough. (see alternative)

 

Whisk together flour, cornstarch, and salt in a bowl, set aside.

 

In a separate bowl, mix butter and sugar until creamy. Add zest and extracts. Reduce mixer speed to low and gradually add in flour mixture until blended.

 

With a rolling pin, flatten the cookie dough between two sheets of wax paper until it is about 3/8 inch thick. (See alternative)

 

Place in refrigerator to chill for 20-30 minutes while the oven preheats to 325°F

 

 

Use a floured cookie cutter to cut out the cookies and a floured spatula to carefully transfer them to an ungreased cookie sheet 1 inch apart.

 

Bake 15-16 minutes. Transfer cookies to wire rack and cool 10 minutes.

 

Meanwhile, mix glaze ingredients in a small bowl with a fork until blended. (You may have to add a tiny bit more liquid.)

Carefully dip the top side of each cookie into the glaze. Place them back on the wire rack with a sheet of wax paper beneath to catch drips. Allow glaze to set for 20 minutes.

 

 

Alternative: For cut and bake cookies, form dough into a ‘log’ on the wax paper. Roll it into a tube and twist the ends closed. Chill for at least an hour. Unwrap and slice into discs.

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