Sweet Treats

Recipe—Glazed Lemon Cookies

We are on Day 4 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Glazed Lemon Cookies

We have the cutest little lemon bush in our back yard and it holds a special place in my heart as it was a housewarming gift from some of our friends when we built our house 6 years ago. Every year come December, it never fails, the lemons are ready for picking. For that reason, these glazed lemon cookies have become a staple in our holiday cookie rotation. They are so soft and light and I just love the zestiness the fresh lemon brings to them. While I love making these around the holidays they are also perfect for spring or summer.

Note: I recommend placing some paper towels or wax paper under the cooling rack before taking the cookies out of the oven. When you do the glazing you will get some drippage and the paper towels or wax paper will help to catch that excess sticky goodness that make cleanup so much easier.  

COOKIE INGREDIENTS
2 1/4 c flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
1 1/4 c granulated sugar
zest from 2 lemons
2 eggs
2 tbsp lemon juice
1 1/2 tsp vanilla extract

GLAZE INGREDIENTS
1 c powdered sugar
2 tbsp fresh lemon juice

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, cornstarch, baking soda, and salt.
  • In a large bowl beat together the butter, sugar, and lemon zest on medium-high speed for 3 minutes.
  • Add the eggs, lemon juice, and vanilla to the butter mixture and continue to beat until evenly incorporated.
  • Gradually add in the dry ingredients until combined.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
  • Once the cookies have completely cooled, whisk together the powdered sugar and fresh lemon juice to make the glaze. (You want to be able to drizzle the glaze so add a tad bit more lemon juice or water if needed to thin it, or more powdered sugar if you need it thicker.)
  • Transfer the glaze to a transfer to a piping bag with a very small opening or a Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
  • Drizzle the glaze back and forth over the cookies.
  • Allow the cookies to rest for at least an hour so the glaze has time to set.
  • Enjoy!
Dinners

Recipe—Summer Squash with Cheese Tortellini in a Lemon Garlic Cream Sauce

Many pasta dishes have a certain heaviness to them, which makes them great comfort foods for fall and winter. This is a pasta dish that defies that logic. The lemon zest and fresh summer squash gives this dish a wonderful light and refreshing quality that will have your taste buds tingling all summer long. The sauce is what I would call a grownup version of alfredo sauce. It has that wonderful creamy quality but with more flavor. This recipe is great for many other reasons. It is incredibly cheap to make, it’s super easy, it’s delicious, and it took me under 15 minutes from start to completion, making it the perfect dinner for a busy night.

Note: You can also substitute ravioli for the tortellini.

INGREDIENTS
16–18 oz cheese tortellini (fresh or frozen)
1 tbsp olive oil
1 shallot, chopped
2 tsp garlic, minced
3 summer squash (zucchini and/or yellow squash), thinly sliced
salt and pepper
1 1/2 c heavy cream
1 tbsp lemon zest
1/2 c grated parmesan cheese
2 tbsp green onions or chives, chopped

STEPS

  • Cook the pasta per package instructions.
  • While the pasta water is coming to a boil, heat the olive oil in a large wok or skillet over medium-high heat.
  • Add the shallot s and garlic and cook for 3–4 minutes.
  • Add the squash and season with salt and pepper.
  • Cook until the vegetables begin to soften, about 4–5 minutes.
  • Add the cream and lemon zest and cook until the cream begins to simmer and thicken.
  • Add in the grated parmesan and stir to combine.
  • Drain the pasta.
  • Once the sauce is the desired thickness, add the cooked tortellini to the pan.
  • Transfer to serving dishes and top with extra parmesan and a sprinkling of the green onions.

Recipe adapted from Real Simple.