Soft Lemon Cream Cheese Cookies

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When I think of the flavors I love, the top two are lemon and caramel. (What, you don’t sit around and think what two flavors you would want if you could only have two flavors for the rest of your life? Yeah…me either…) And since I live in the south now, sometimes I am blessed with a bag of lemons straight from someone’s tree.¬†img_0028

(You can grow LEMONS and other citrus fruit down here! It still blows my Northern Girl mind!)

Mini- Me’s friend’s grandma gave us a bag of lemons and satsumas before Thanksgiving, and I thought there had to be a recipe out there for a deliciously lemon cookie.

I found one on Pinterest and went to work. Though as tasted the dough, I realized that it was not lemony enough for my liking. And then this Northern Girl realized that the lemons that grow down here are Meyer Lemons, and not as sour as your everyday lemons. Oh well.

To try and rectify my sourpuss sensibilities, when it came time to make the lemon icing, I improvised a little. Instead of just powdered sugar and water, as the recipe calls for, I tried to make a sour lemon icing with the juice from the Meyer Lemons and sugar, boiled and reduced in a pot, and then added to powdered sugar.

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The result? Lemony icing, but still not sour enough. Oh well. They still taste good to the non-lemon flavor purists out there, and that’s a success in my book.

 

Soft Lemon Cream Cheese Cookies

(from Swankyrecipes.com)

  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 1/2 – 2 3/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Icing (as they wrote it, not my 24daysofcookies.com variation)

  • 1 1/2 tablespoons water
  • 3/4 cup to 1 cup powdered sugar

Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form. Cover and refrigerate dough at least 2-3 hours or up to a few days.

Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.Bake for 8-10 minutes, removed from oven and while still hot, slightly press down if desired. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don’t bake them much longer.

To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps. Dip cookies upside down into icing or drizzle icing over the top and allow to harden.

December 15: Orange Drop Cookies

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This cookie comes with a story. I mean, they all come with a story, but this one comes with a recent story.

We had an apple tree at our old house in Wisconsin. We got it (and another one that didn’t make it) many years ago when our city cut down our large tree for power line reasons, and we got three new trees out of the deal. (Other one was a beautiful Blaze Maple.) Hoover, our middle son, loves apples, which is why we chose an apple tree.

Fast forward to now, and we live 30 miles from the Gulf of Mexico, where we have no apple trees (I don’t know if they grow here or not, but we don’t have access to one anymore).

Hoover has always been obsessed with seeds and planting and all sorts of stuff. He used to save his orange seeds in Wisconsin to try and plant orange trees. Guess what; it didn’t work.

But, do you know what does grow in Southwest Louisiana?

The other day, our grandfatherly neighbor came to the door with a grocery bag full of oranges from his tree. Hoover’s enthusiasm seemed to charm him, and he then offered Hoover the chance to pick oranges whenever he liked. Hoover and I went to his side yard and encountered a 20 foot Satsuma Orange (or tangerine, possibly…jury is still deliberating what a Satsuma really is–other than a scent at The Body Shop) tree.

Walter (not the neighbor’s name, but it’s something like that) is lousy with oranges, and looks to be quite sick of them, much like my dad was when he had two giant apple trees. He emphasized that any time he wanted to pick oranges, Hoover (and his brother and sister) could and should, otherwise they’d just go to waste.

Didn’t have to tell this kid twice.

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He asked me if I could make orange cookies with the oranges. Many years ago, I made Orange Drop cookies, so I knew I could. And how can you resist fresh oranges?

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This is some of Hoover and Mini-Me (my daughter)’s second stash, after they juice a half-gallon of juice by hand. (And then drank it.)

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Luckily, I had a helper in juicing.

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Had to strain it so I’d just get the juice.

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Chopping a half cup of walnut, graciously given to me by my poetry professor Amy!

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Into the oven it went. Now, I’ll say this. These cookies come out looking light and airy if you do it right. I did it right. ūüôā

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Seriously, don’t they look like meringue tarts?

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The frosting involved a pound of powdered sugar, and more orange juice and zest. This is probably the tastiest frosting I make, and the fresh ingredients only enhance it!

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As my kids noted, they aren’t all that orange. When I’ve made these with regular store-bought juice, they aren’t all that orange, either. But, they sure do taste (and smell…holy smokes, the smells in my kitchen…)¬†great!

Orange Drop Cookies

(I’m sorry, I can’t remember where I got it from! If you do, let me know and I’ll credit it accordingly!)

1/2 c shortening                                   2 1/2 c flour

1 c sugar                                             1/2 t salt

2 eggs                                                 1 T grated orange peel

1/2 c orange juice                                 1/2 c walnuts

1 1/2 t baking powder

Cream together shortening and sugar, add eggs one at a time and beat well. Add orange juice and mix. Blend in dry ingredients. Drop onto cookie sheet. Bake at 350 for 10 minutes.

Orange Frosting:

6 T Butter                                              2 t grated orange peel

1 lb. bag of powdered sugar                    2 T orange juice

1 1/2 t vanilla

Cream together butter and orange peel; gradually add about half of the sugar, blending well. Beat in orange juice and vanilla. Add enough sugar to make spreading consistency.