Finally last weekend I decided that I just had to have that cookie, and set about making one. I started with a variation of the Fannie Farmer sugar cookie recipe, because it had an egg (not all sugar cookies do) and I was pretty sure that was part of the texture of the cookie I craved:
Lemon Sugar Cookies
adapted from The Fannie Farmer CookbookPreheat the oven to 350F. Cream the butter, then add the sugar. Beat until light and fluffy. Add the egg, flavorings, zest, and milk. Beat until uniformly mixed. In another bowl, mix together the flour, salt, and baking powder. Add to the dough and blend well. Arrange by spoonfuls on cookie sheets, 1" or 1 1/2" apart. Bake for 8-10 minutes, until lightly browned
- 1 stick butter, softened (1/4 lb)
- 3/4 C sugar
- 1 egg
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
- grated zest from an organic lemon
- 1 Tbsp milk
- 1 1/4 C flour
- 1/8 tsp salt
- 1/4 tsp baking powder
yield: ~40 cookies
While the cookies cooled, I hunted up a recipe for lavender frosting (I used skim milk, but otherwise followed the recipe). I added a tiny bit of food coloring to get the look I was going for. Because I can't resist adding salt to things, I made a few with a sprinkling of pink Hawaiian salt on top. (The salt covered cookies were good, IMO, but not really what I was trying to make.)
Overall, it was a success - I've only made cookies a few times, so I was surprised that they turned out at all, much less that they were tasty. They weren't quite the cookies I'd been imagining (possibly because I didn't have lemon extract and subbed in fiori di sicilia instead), but they were pretty darn close.
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