These cookies were my first ever experience with meyer lemons. I'd heard a lot about them, but had never even seen them at the grocery store, so I had basically written them off. Then, all of a sudden, I found them at three different local grocery stores. I bought a few and decided to figure out what to make with them later.
I really liked these cookies. They're nice and soft and have a subtle hint of lemon in both the cookie and the frosting.
Meyer Lemon Cookies
Recipe from Canela and Comino
Makes about 16 cookies
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup milk
juice of half a lemon (zest the lemon first and set the zest aside for the icing)
1/3 cup butter, softened
1/2 cup sugar
1 1/2 cups powdered sugar
1 TBSP honey or light corn syrup
juice of half a lemon
zest of a whole lemon
1 TBSP water
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking soda, and salt. In another bowl or measuring cup, combine the milk, lemon juice, and vanilla.
In a separate medium bowl, cream butter and sugar until light & fluffy. Add egg and mix well. Mix in the flour mixture and milk mixture, alternating flour and milk.
Scoop out batter onto a baking sheet, leaving plenty of room for them to spread out.
Bake for 11-13 minutes, or until lightly golden brown. Transfer to a cooling rack and allow to cool completely before frosting.
Mix together all ingredients with an electric mixer. Use to frost the cookies when they are completely cooled.