Sometimes I feel pretty grown-up. I have a job, I pay bills and I can even buy Blopens from the TV commercials if I want!
But then there are times when I feel ridiculously childish.
For example: maybe someone my age shouldn’t get excited and/or sing along when a certain new song by a certain Disney starlet with an identity issue comes on the radio, but it happens. I’m perfectly content with the fact that I was rockin’ out to that song in my car, and also that I was, at the same time, giddy with excitement about driving to my grandparent’s house to spend the night. I really I don’t mind that you’d probably never believe I was a day over 11 because of all of this. Honestly, it’s ok. I understand.
It’s just that I can’t control my childish urges sometimes. I’m sure you understand that it’s not my fault that I couldn’t hold back when my awesome grandma presented a plate of these cookies to me as I walked through their door that evening. They’re delightfully chewy and buttery, with that perfect refreshing zing that you’d hope for in a lemon cookie. Grandma told me that they didn’t turn out right, and that the picture from the recipe she used made them look like they should have been crisper, but leaving them chewy is undoubtedly the way to go. A harsh crunch plus the bite of the lemon would just be too much. The contrasting softness of the cookie and the sharp citrus just works.
And so, to redeem myself from my sudden lack of composure, I curled up with a cookie (ok, maybe two) on the couch to watch the news and chat with my grandpa.
I successfully resisted the urge to watch SpongeBob Squarepants when he went to bed. Because I’m so mature and all.
Lemon Crisps From Woman’s Day/Grandma
1/2 c (118 g) unsalted butter, room temp
3/4 c (149 g)sugar
1 egg, room temp
1 1/2 Tbsp lemon juice (I just used the juice of half a lemon)
1 1/2 Tbsp lemon zest (I used the zest from the whole lemon)
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c (156 g) flour
Preheat oven to 350F (175C).
Cream together the butter and sugar, then add the egg, juice, zest and vanilla. Sift in the dry ingredients and mix until just combined. Drop by 1 1/2 tsps onto lined baking sheets and bake 10-12 min until lightly golden around edges. Let cool on sheets one minute before placing on racks to cool completely. Makes about 2 dozen.
You probably won’t need this much icing, but it depends on how much icing you want to put on the cookies. I used around 3/4 c icing sugar and just enough lemon juice to make a thick paste.
1 c (150 g) icing sugar
4-6 Tbsp lemon juice
Beat together and drizzle over cooled cookies.