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Lemon Saucer Cookies

November 23, 2015

These are the softest cookies ever!  The lemon glaze makes these perfect!  You can easily add fun sugared decorations or just leave them glazed only. Kevin’s version of this cookie is from Second Helpings and is brought to you by his Kickstarter Backers.

Ingredients:

1/2 c. unsalted butter, softened

1/2 c. vegetable oil

1/2 c. granulated sugar

1/2 c. confectioners’sugar

1 large egg

1 tsp. vanilla extract

1 tsp. lemon extract

zest of one lemon

2 c. all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. salt

Frosting:  (1 c. confectioners’ sugar, sifted and juice of 1 lemon, and tiny drop of Wilton’s Lemon Yellow food coloring.)

Directions:

In the bowl of an electric mixer, beat the butter for 1 minute.  Add the following ingredients one at a time: the oil, granulated sugar, confectioners’ sugar, egg, vanilla and lemon extracts, and lemon zest.  Beat well after adding each ingredient.  In a medium bowl sift the flour, baking soda, and salt, and stir into the butter/sugar mixture all at once.  Refrigerate the dough for 1 hour or overnight.  Preheat the oven to 350 degrees F and line the cookie sheet with parchment paper.  Form balls with 1 tablespoon each of the dough and place on the parchment.  Make a well in the center of each ball by depressing slightly in the center.  Bake for 8-10 minutes, until lightly browned on the edges.  Make the frosting while the cookies are baking by combining the confectioners’ sugar with the lemon juice.  Add a tiny drop of the lemon yellow food coloring and stir well.  Cool the cookies briefly on a wire rack.  While the cookies are still slightly warm, spoon the frosting over the cookies.  Let dry 20 to 30 minutes.  Add desired sugared toppings or leave with just the glaze.  (FYI:  The sugared toppings mask the lemony flavored glazed.  Kevin and I preferred these cookies without any additional toppings since we loved the lemon flavor the most.  Too, they spread out as the bake so make sure you have enough spacing between each scoop on the cookie sheet prior to baking.)

 

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