Wolf's Den

I seem to be addicted to Meyer Lemons this year. They're so good that I'm inventing ways to include them in recipes- both sweet and savory. This happens to be the latest.





I will confess, the original recipe is the dough for Hamantaschen cookies. I love that dough. It makes perfect sugar cookies with a bit of tweaking.

1/2 cup (1 stick) unsalted butter
1 1/2 cup sugar
1 egg
2 1/2 cups flour
2 tsp. baking powder
2 tbsp.milk
2 tbsp Meyer Lemon juice (about the juice of 1 good sized Meyer Lemon)
Zest of 1 Meyer Lemon
Dash of almond extract (maybe 1/8 tsp)

Preheat oven to 375 degrees.

Cream butter and sugar, and add egg. Sift flour and baking powder together and add a little to creamed mixture. Add milk, then remaining flour. Then mix in zest, lemon juice and almond extract. Dough may be slightly sticky, if it is, add a little more flour as needed.



Now here's where you decide what to do with the dough. You can roll dough out 1/8 to 1/4 inch thick and use cookie cutters to cut it out into whatever shape you want. OR you could go the lazy route, as I did, and take about a teaspoon of dough, roll into a ball shape. Then place on baking sheet or stone, about 1 inch apart. Using either the bottom of a glass or even your fingers, then press the ball of dough relatively flat.

Bake for 10 to15 minutes until delicately browned. You should get at least 2 dozen cookies. Cool on wire racks, store in airtight container, if they last that long. Heh. They lasted 2 days in my house.

They have a nice, light lemony flavor, a delicate crunch, and a crumbly inside. Perfect with a glass of cold milk.