Guys, I don’t know if you have noticed, but I have been a little off baking recently. Turns out everything that was on my ‘to bake’ list had copious amounts of chocolate in it and I am still recovering from the luxurious flourless chocolate cake here.
Anyway, it was only natural that I turn to my second favorite baked goods flavor – lemon. It was only a matter of time that I decided upon this recipe here and tweaked it only a little to produce a delicately flavored lemon cookie that went oh so well with a cup of tea in the afternoon. Now I don’t usually even drink tea in the afternoons, but with a cookie like this it seemed very much in order. Even my tot who several times during the baking process announced that she did not like lemon cookies and wanted to make ‘chap-e-chip’ (chocolate chip) cookies fell in love with these. A little too much so as I found out when I turned around and discovered that where there once were 4-5 cookies stacked on a plate there was now nothing, but crumbs.
This is not a puckeringly sour lemon cookie, but a more gently flavored one that seems to get better as it sits out for a little bit. I had almond extract handy so I used half that and half vanilla extract because I find that in ‘lemony’ things it adds an extra note of brightness.