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
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.