I totally fell off the recipe wagon for a few weeks there. It’s not that I’ve run out of recipes to share – on the contrary, I have a giant pile of pictures and recipes waiting to post – but now that I don’t have my personal computer and all my files with me in the lab, when I’m waiting between experiments on the weekends, I can’t post. And by the time I get home, I often try to do things and see people so I don’t feel like I TOTALLY wasted a weekend in the lab, and the recipes are sacrificed in the process.
But this weekend, I knew I had to post about the January CRAFT:along … considering it is the last day of January and all. Last year, the ~along featured all sewing projects, so I didn’t participate. It’s not that I can’t sew, because I can, it’s just that I don’t own a sewing machine right now, and let’s be honest – I don’t have the time to start picking up a sewing project each month. But this year, the CRAFT:along decided each month to feature one sewing project, and one non-sewing project. I was expecting something actually craft related… like, you know, knitting or paper-crafting… but instead, a recipe for lemon drop cookies was chosen.
Let me tell you how lucky I am that this was the case, because I had seen this very same recipe and passed over it, and that would have been a HUGE mistake. These cookies were fantastic! Sugary, lemony, and an absolutely delicious change of pace from heavy chocolate, peanut butter, or oatmeal cookies. I made this for a weekend I went to visit my grandmother in the hospital, and my parents just couldn’t get enough of them – even my father, who normally does not like lemon flavoring.
While it may be a bit late for you to participate in the event (you’d have to post your pictures to the Flickr group by midnight tonight to be considered for a prize), you should absolutely make these at some point later. I know I will be making them again!
Lemon Drop Cookies
1/2 cup unsalted butter
1/4 cup trans-fat free vegetable shortening
1/4 cup cream cheese
3 cups granulated sugar
zest of 3 lemons
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
dash of salt
1 3/4 cups all-purpose flour
Preheat oven to 300F.
In the bowl of a mixer, fitted with the paddle attachment, cream butter, shortening, and cream cheese at medium speed until smooth, about 2 minutes.
In the bowl of a food processor, combine granulated sugar and lemon zest. Pulse several times to combine.
Add two cups of lemon/sugar combination, baking soda, cream of tartar, and salt to the mixer bowl and beat for several minutes to combine. Add egg yolks, lemon juice, and vanilla and beat to combine. Turn mixer to slow speed and gradually add flour.
Roll dough into 1” balls and roll balls in remaining lemon/sugar mixture. Place 2” apart on a baking sheet fitted with parchment paper or a silipat mat. Bake 12-14 minutes, until just barely browned.