I hosted a Christmas Tea party this past weekend and out of all the goodies I prepped, these seemed to be one of the favorites. Tart and sweet, small and light, they were like sunshine on the cold winter day. If you want them to balance on the saucer of your tea cup, make the dough dollops tiny before sliding them into the oven.
1/2 cup (115 grams) butter
3/4 cup (150 grams) sugar
1 teaspoon lemon zest
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/3 cup (80 ml) milk
2 teaspoons lemon juice
1 3/4 cups (225 grams) all-purpose flour
1/4 cup (50 grams) sugar
2 Tablespoons lemon juice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Using a hand mixer, beat butter with a hand mixer on medium for 30 seconds. Add the 3/4 (150 grams) sugar, lemon zest, baking powder, and baking soda. Beat until combined, scraping sides of bowl with a rubber spatula. Beat in egg, milk, and the 2 teaspoons lemon juice until combined. Gradually add flour, beating in with the mixer.
Drop dough by rounded teaspoons (yeah, Dahlin’ that’s tiny) a few inches (or centimeters) apart on a cookie sheet lined with parchment paper.
Bake in preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Stir 1/4 cup sugar and 2 Tablespoons lemon juice together and brush on cookies for an extra special twang with each bite. (And super indulgent? Sprinkle a little powdered sugar for a festive, frosty winter feel!)