Tuesday, January 19, 2010

Glazed Meyer Lemon Cookies

I'm back from a fun and restful vacation with my family in Oklahoma. On the drive home from the Boston airport, I stopped at Trader Joe's and loaded up with lots of delicious, healthy foods. (I look forward to the day when TJ's comes to Maine but, until then, Boston is the closest location.) I was happy to see one of my favorite citrus fruits returning to the produce bins: meyer lemons! It is believed that meyer lemons are a cross between lemons and mandarin oranges, and so are sweeter than an ordinary lemon. I enjoy making meyer lemonade and homemade pudding, both are a nice variation to delicious recipes that can be found in my blog archive.

Today's creation is a wonderful, sugar-glazed cookie that bursts with the unique flavor of the meyer lemon. It's a light and refreshing dessert or snack that is especially delicious with a hot cup of tea in the afternoon. All I had to do was close my eyes to the falling snow outside my bay window and imagine the sunshine and warmth that went into the formation of this marvelous, tangy fruit. So, find yourself a few meyer lemons at your local grocery, Whole Foods or (if your lucky enough to have one nearby) a Trader Joe's and mix up a batch of sunshine!

Glazed Meyer Lemon Cookies(Makes 26 cookies)

1 cup almond flour (or finely ground blanched almonds)
2 tablespoons coconut flour
½ cup + 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Zest from 2 meyer lemons (minus 1 teaspoon reserved for glaze)
4 tablespoons butter, softened (½ stick)
¼ cup granulated sugar
2 tablespoons canola oil
½ cup Splenda granular (not baking blend)
1 large egg
2 teaspoons lemon extract
2 tablespoons fresh-squeezed meyer lemon juice

Glaze Ingredients:1 teaspoon meyer lemon zest
1 tablespoon fresh-squeezed meyer lemon juice
1/3 cup powdered sugar

1. Preheat oven to 375-degrees. If desired, line cookie sheet with parchment paper; set aside.

2. In a small mixing bowl, mix together flours, baking soda, baking powder, lemon zest and salt; set aside.

3. In a large mixing bowl, cream together granulated sugar and butter with handheld or standing mixer until light and fluffy. Add canola oil and Splenda and beat until well incorporated and thickened slightly. Add egg, lemon extract and 2 tablespoons meyer lemon juice and beat until well blended.

4. With a wooden spoon, stir in dry ingredients. Drop by rounded teaspoon approximately 2 inches apart onto the prepared cookie sheet. Flatten slightly and bake until set, about 8-10 minutes. Cookies will not brown, except around edges, so watch carefully and do not overbake. Immediately remove from cookie sheet onto wire rack to cool.

5. Stir together the glaze ingredients in a small bowl. Spread ¼ teaspoon glaze on the top of each cookie and allow to set. Cookies can be stored in an airtight container at room temperature.

Nutritional Information per cookie with glaze: 92 calories, 8.9 g carbohydrates, 5.8 g total fat, 1.6 g saturated fat, 1.5 g fiber, 1.8 g protein.
Nutritional Information per cookie without glaze: 85.6 calories, 7.1 g carbohydrates, 5.8 g total fat, 1.6 g saturated fat, 1.5 g fiber, 1.8 g protein.

Original recipe by Kathy Sheehan, copyright 2010

1 comment:

  1. I made these again and they are simply delicious! Kind of a cross between a shortbread and butter cookie. They're very light and refreshing.

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