Lemon is almost my favourite flavour. After chocolate, of course. Lemon meringues, lemon curd, lemon tea, slice of lemon in water, sour cream lemon pie, Michelle's BBQ lemon chicken, lemon green beans, lemon chicken from the local Chinese restaurant, lemon ricotta pancakes...
So when I stumbled across this recipe for lemon sugar cookies with lemon buttercream frosting from Mother Thyme I just had to make them. Had to make them. I even had everything I needed on hand, including lemons. Doesn't everyone have a supply of lemons?
So what did I think?
These were a little time consuming to make, but only because the dough needs to be refridgerated for an hour. I ended up getting side tracked and the dough stayed in the fridge for about 90 minutes. Maybe because it was in the fridge for so long, the dough was quite hard to roll out. It just kept cracking and tearing. I didn't have any cookie cutters so I used an upside down water glass. The recipe says it makes a dozen cookies. I cut out 24 cookies, and they were huge. It also said the cookies would spread due to the baking powder, mine didn't. The baked cookie was the same size as the unbaked cookie. Which is a good thing. Next time I'll use a smaller glass and make more cookies.
These were soooooooo good. They were soft and fluffy and very lemony. I inhaled two while waiting for the second batch to bake. The sugar rush was not good. At this size, one cookie is more than enough. That said I will make these again. They are too good not to. Just typing this out is making me drool. Maybe I'll make them on Friday for my birthday treat.