I don’t know how, but I forgot to blog about the Limoncello Vodka Collins in Cooking with Jeffrey, which we made a few weeks ago. It’s citrus season in Houston, and we have been the very fortunate recipients of friends’ meyer lemons from their backyard trees. Some of them made their way into these limoncello vodka collins, which were reportedly a big hit.
The lemons have also found their way into my great-grandmother’s orange cookies, so now they are the next generation’s lemon cookies. Here’s the recipe, for anyone else trying to use up buckets of sunshine-y citrus on the darkest day of the year. These cookies are more cake-like than cookie-like, which means that they kind of look uneven and not-exactly-pretty, but they are light and delicious. This recipe makes about 3 dozen cookies.
Meyer Lemon Cookies
1 ½ c sugar
1 c vegetable shortening
1 c milk mixed with 1 tblsp. vinegar, or 1 c buttermilk
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
4 ½ c flour
Juice and rind of one large meyer lemon
Preheat the oven to 350. Mix sugar with shortening until creamy. Add eggs one at a time. Add milk, and beat until smooth. Add dry ingredients and the juice and rind of the lemon. Scoop onto parchment-lined baking sheets. Bake at 350 degrees for 10-12 minutes.
4 tablespoons butter, melted
1 c powdered sugar
juice and rind of one meyer lemon
Mix frosting ingredients together; frosting will be thin. Spread over cookies while they are still on the parchment. The frosting is often quite thin and can come out more like a glaze.