Lemon Head

They say the way to a man's heart is through his stomach. I take this literally as applying to anyone: man or woman, old or young, human or not. If I ever ran into a band of swash-buckling pirates, I would probably attempt to solve the impending dispute with a basket of fresh scones and jam. Anyhoo, I digress... So this past Thursday, I attempted to bake to impress. I have already posted the recipe for Lavender Earl Grey Shortbread, which was totally a test that turned out pretty damn delicious. Also created on that fateful day were Iced Lemon Cookies, which happen to be one of my favorite well-tested sweets to make for family and friends.

Why lemon? Besides being loaded with vitamin C, lemons are also effective in curing nausea, constipation, heartburn and even hiccups. They stimulate the production of bile in the liver and can even help dissolve gallstones. Lemons are even more commonly used to speed up the healing of wounds, get rid of skin conditions, and cure a sore throat. More importantly, lemons are just delicious. They have such a vibrant and fresh flavor. And being that they are a staple in my tiny kitchen, I love finding ways to incorporate them into different dishes.


Iced Lemon Cookies: Yields approx 45-50 cookies
1 and 1/2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
2 large egg yolks
1/2 tsp pure vanilla extract
1/4 tsp salt
2 cups all-purpose flour
1 cup powdered sugar
2 Tbsp lemon juice
zest of one lemon (about 1 tsp)

1. Using a mixer, beat butter and sugar at medium speed until light and fluffy. Add egg yolks, vanilla, and salt and mix. Gradually sift in flour, mixing until just combined.
2. Divide the dough in half. Roll each half into a log about 1 to 1 and 1/2 inched wide. Wrap each in parchment paper and refrigerate until firm, about 30 minutes.
3. Heat oven to 350. Slice each log into 1/4-1/2 inch slices and place about 1-2 inches apart on parchment-lined baking sheets. Bake the cookies until slightly golden, about 15-20 minutes. Cool for 5 minutes on the baking sheet before removing to a cooling rack to cool completely.
4. Meanwhile, whisk together powdered sugar, lemon juice and lemon zest until it resembles a thick glaze. If too thick, add additional lemon juice or water. Once the cookies are cool, dip them into the glaze and allow to completely set before packaging.


This recipe totally came from Real Simple Magazine a couple of years back and is so simple and delicious, I don't even want to play with it. The recipe makes a lot (aka ideal to share), but the recipe can also easily be cut in half. This is one I know you'll enjoy!

I'm going to be cooking an Ode to Spring dinner tomorrow night, showcasing some of the delicious early produce that's available. Recipes and photos to come.