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Fresh Lemon Cookies




Source of Recipe


Maggie Viken






Recipe Introduction


I use Meyer Lemons. I think they have the best flavor. One to two lemons usually makes 3/4 cup without any leftovers.








List of Ingredients



• 1 1/2 C. unbleached all-purpose flour
  
• 1/2 tsp. baking soda
  
• 1/4 tsp. sea salt
  
• 1/2 C. unsalted butter, softened
  
• 1/2 C. superfine sugar
  
• 1/2 C. light brown sugar, packed
  
• 1 large egg
  
• 3/4 C. lemons, unpeeled and roughly chopped
  
• 1/2 C. walnuts , chopped
  
• 1/2 C. old fashioned rolled oats
  
• Citrus Glaze, lemon
  






Instructions



1. Preheat the oven to 375 degrees F. Sift together flour, baking soda and sea salt, set aside.
   
2. Cream butter and sugars until light and fluffy. Add egg and lemon, mixing well. Mix in dry ingredients, stir in walnuts and oats. Chill for an hour.
   
3. Drop by teaspoons onto lightly greased cookie sheet. Bake at 375 degrees F. for 10 to 12 minutes or until golden brown. Cool on wire racks. Top with Lemon Glaze.
   
4. CITRUS GLAZE (For lemon): Combine 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon unsalted butter and 1 teaspoon grated lemon peel. Mix until light and fluffy.