When I was younger my mom use to buy the Krusteaz Lemon Bar mix and make them into delicious lemon sugar cookies. I always loved them, well I thought I would do the same thing with meyer lemons, only it would be homemade!
The Cast:
microplane
sheet pans
parchment paper
mixing bowl and mixer or kitchen aid with your beater blade
measuring cups (I always forget this on the cast, but maybe because it's a given?)
portion scoop
cooling rack
The Ingredients:
2 sticks (1 cup) of room temperature unsalted butter
2 Tablespoons juice from the meyer lemons
1 1/2 cups sugar
2 eggs
4 meyer lemons, washed
3/4 teaspoon salt
2 1/2 cups all purpose flour
extra sugar for dusting
extra meyer lemon juice for dusting sugar
The Procedure:
Preheat your oven to 350 degrees and place parchment paper on your sheet pans.
Start by creaming your butter and sugar together. After they become lighter and fluffier, add the eggs, zest your lemons right on top of the bowl into the wet ingredients and then squeeze the juice from the lemon and add 2 Tablespoons. Mix the eggs, juice and lemon zest just until they are incorporated and then add your flour and salt until they are just incorporated.
Mix the extra sugar and a tablespoon of the left over meyer lemon juice in a seperate bowl. It will look clumpy, but try and get as many clumps out as possible. Portion the cookie dough with a scoop into the meyer lemon sugar. Place on your sheet pans an inch apart and press down on the top of the dough, you don't want it completely flat, but enough that they won't come out of the oven looking like dough balls.
Bake the cookies for 11 minutes and allow them to continue to bake on the cookie sheets for another 5 minutes until you can transfer them to a cooling rack.
I'm fairly happy with the results! Little cookies that melt in your mouth and have a great citrus flavor!!
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