Published March 1, 2003.
What is the secret to a delicate lemon cookie that is fragrant and brightly flavored yet without artificial or harsh undertones?
Store-bought lemon cookies are often saccharine-sweet and artificial tasting, with a thin veneer of frosting and a barely detectable lemon flavor that's more reminiscent of furniture polish than fruit.
A cookie with the perfect balance of lemony zing and rich, buttery sweetness.
Start with all-purpose flour for a cookie that is toothsome and tender. Use an egg yolk instead of a whole egg for even more tenderness, and 1/4 teaspoon of baking powder for just the right amount of airy crispness. Use a combination of lemon juice and zest, grinding the zest with the sugar for bold lemon flavor without harshness. Combine cream cheese, lemon juice, and confectioners' sugar for a quick and tasty glaze.
list of recipes
