Iced Lemon Cookies

Cookies, Unfussy
This is my mom’s old-fashioned sugar cookie recipe gussied up with lemon zest and tart lemon icing. It’s just what the doctor ordered.

Cookies:

  • 3/4 cup unsalted butter
  • 1 1/2 cups sugar
  • Zest from 2 lemons
  • 2 large eggs
  • 1 TBSP milk
  • 1 1/2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • sugar for topping

Icing:

  • Juice from 1 lemon
  • 2 TBSP butter, softened
  • 1 1/2 cups powdered sugar

Cream butter, sugar and lemon zest together until light and fluffy. Add eggs, one at a time, followed by vanilla extract. Stir in flour, baking powder and salt. 

Preheat oven to 400°F. Line baking sheets with parchment.

Scoop or roll dough into balls about the size of golf balls. Roll each ball in granulated sugar. Place on prepared cookie sheet and press down with a glass until the cookie is 1/2″ thick.

Bake for 8-10 minutes, or until just starting to brown on the edges.

Let cool completely before icing.

Stir together lemon juice, soft butter and powdered sugar until thick and spreadable. Thin with additional lemon juice, or thicken with additional powdered sugar until you reach a consistency that is thin enough to spread without dripping off the cookies.

Oatmeal Peanut Butter Coconut Cookies

Cookies, Unfussy
This is a great cookie jar cookie that can be enjoyed literally any time of day. I recommend a cookie for breakfast, a cookie for lunch and then a sensible dinner- it’s really working for me. A little coconut oil makes the texture perfect and they stay that way for days.

  • 1/2 cup butter, softened
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 3 cups old-fashioned oats
  • 1 cup shredded sweetened coconut
  • 1/2 cup salted peanuts

Preheat oven to 350°F. Line baking sheets with parchment.

Cream butter, coconut oil, sugar and brown sugar together until very light and uniform in color, scraping bowl when necessary. Add peanut butter and mix to combine.

Add eggs, one at a time, and beat to blend well, then vanilla, scraping bowl as needed.

Add flour and baking soda and mix until well blended.

Finally, add oats, coconut and peanuts and stir to combine well.

Scoop or shape into balls (whatever size you like- I like golf-ball size at the very least) and place on prepared baking sheets. Press down with a fork in a criss-cross pattern so they are about 1/2″ thick.

Bake at 350°F for 10-12 minutes (or longer, depending on the size), until just starting to brown on the edges. Let cool before removing from cookie sheet.

Cherry Coconut Cookies

Cookies, Unfussy
Pretty much a kitchen sink cookie – this combo with dried cherries, coconut, rice crispies, and almonds turned out to be a winner, but you could mix it up with just about anything (chocolate chips, nuts, potato chips, cornflakes, pretzels, raisins, etc). Choose your own adventure.

  • 1/2 cup unsalted butter
  • 1/2 cup unfiltered coconut oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups all-purpose flour
  • 1 1/2 cups dried cherries
  • 1 cup sweetened coconut
  • 1 cup rice crispies
  • 1 cup slivered or chopped almonds, toasted

Preheat oven to 350°F.

Spread almonds in a single layer in a sheet pan and toast until lightly brown and fragrant – about 8-10 minutes. Let cool.

Line 2 baking sheets with parchment.

Cream butter, coconut oil and both sugars on medium speed until light, fluffy and uniform in color. Scrape down bowl as needed.

Beat in vanilla and eggs, one at a time.

Stir in baking soda and salt. Stir in flour until just mixed.

Combine almonds, cherries, crispies and coconut in a medium bowl. With mixer on low speed, add to the cookie dough until mixed thoroughly.

Scoop or shape into balls using about 1/4-1/3 cup of dough per ball. Place on prepared cookie sheets at least 2″ apart.

Press down slightly to flatten each cookie.

Bake for about 15 minutes, rotating baking sheets half way through, until just starting to brown around the edges.

Sugared Shortbread

Cookies, Unfussy
I’ve been watching Ted Lasso lately and it has resulted in two things: saying “I appreciate you” with a little twang, and making sugared shortbread. Both are equally enjoyable.
  • 3/4 lb. unsalted butter
  • 1 cup powdered sugar
  • 3 cups flour
  • 1/2 cup almond flour
  • 1/2 tsp. salt
  • 1 tsp vanilla extract
  • 3 TBSP granulated sugar for sprinkling

Preheat oven to 325°F. Line an 8″ square baking pan with a parchment sling – cut one piece of parchment 8″ wide and about 14″ long so it lines the bottom exactly and extends over two of the sides so you can lift out the shortbread easily.

Melt butter and cool slightly.

Process powdered sugar, flour, almond flour and salt in the food processor until mixed well. Pour in melted butter and vanilla extract and pulse until a dough has formed.

Press the dough into the prepared pan – try to make it flat. Using a bench scraper or other straight edge, press the dough around the edges of the pan to even them out. Cut the dough down the middle of the pan so you have two 4″ halves. Now cut the dough perpendicular to that cut into 1″ strips. You will have sixteen 1″ bars.

Bake for about 1 hour 15 minutes, or until the shortbread is dark golden brown.

Sprinkle liberally with granulated sugar and let cool completely.

Lift shortbread out of pan and cut again following the cuts you made before. Be appreciated.

Fruitcake Cookies

A little bit fussy, Cookies
These are actually a little more like Stollen cookies – almond flavored dough studded with fruit and toasted pecans. The texture is soft and chewy and total perfection in my book.

  • 1 1/2 cups chopped dried fruit (apricots, figs, raisins, etc.)
  • 1/2 cup candied cherries (morello, maraschino, etc.)
  • 1 cup Brandy or Cognac
  • 3/4 cup butter
  • 8 oz. almond paste
  • 2/3 cup sugar
  • 2 eggs
  • 1 TBSP brandy or cognac
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. cloves
  • 1/4 tsp. salt
  • 1 cup pecans, toasted and chopped

Chop the dried fruit into small pieces- about the same size as your raisins. Halve the candied cherries. Place in a bowl and cover with Cognac or Brandy. Let sit overnight.

Drain the fruit and reserve 1 TBSP cognac/brandy.

Toast pecans in 350°F oven for 10 minutes. Let cool and chop coarsely.

Cream butter, almond paste and sugar in a mixer until light and fluffy. Add eggs, one at a time, until incorporated. Add the tablespoon of brandy/cognac and mix. Scrape bowl and mix well.

Stir together flour, baking powder, cloves and salt. Add to the butter and mix until combined, scraping bowl if necessary. Add fruit and pecans and mix well.

Divide the dough in half. Shape each half into a 15″ log and roll up in parchment paper. Refrigerate for at least 6 hours and preferably overnight.

Preheat oven to 350°F. Slice the dough into 1/2″ slices using a sharp knife. Place on a parchment lined baking sheet, about 2″ apart. Alternately, to get a more uniform cookie – you can do what Dorie Greenspan does and bake each round in the cup of a muffin tin.

Bake for 10-12 minutes, until starting to brown around the edges.