These are an interesting little cookie. They definitely fall into the “I wasn’t exactly expecting that” category. Think more in the realm of cake like wafer instead of cookie. I’m still on the fence with these guys but figured I should share them with you because they had a pretty positive response.
So these are your ingredients, minus the powdered sugar and lemon juice for the glaze. Notice anything missing? No leavening agent what so ever. Okay, no big deal. Cream the sugar and butter as usual. Mix in the eggs. Oh… nice and soupy.
Even though the recipe didn’t call to do this, I chose to beat each egg individually and mix it in well before adding the next. I find that eggs are much easier to blend if they are lightly beaten before adding in. Then, thankfully, the flour does its job and brings things back to a normal looking batter.
Looks like cake batter doesn’t it? It tasted like cake batter. In a good way of course. But I found this whole cake like batter a bit weird. This is not the norm for “cookies.” I also had a hard time resisting the urge to add more lemon extract then what was called for.
These are lemon cookies, right? They should taste like lemon… that’s why you add the lemon extract? Well… no. What I didn’t realize at the time was that these cookies are menat to have only a hint of lemon because the glaze where the lemon flavor is going to pack its punch. So don’t add any extra lemon extract.
I used heaped teaspoon fulls to measure these out. That is, the actual teaspoon measuring spoon unlike last weeks normal spoon usage. This is the perfect use case for a cookie scoop. Though I managed just fine out a make your life easier cookie scoop. The small amount of batter givers the perfect silver dollar sized cookies.
Look how cake like this cookie is! They remind me of mini cakes.
While they are still warm they get drizzled with a lemon glaze. Enter sweet tart lemony flavor.
Balance is the key to this cookie. The cookie itself is soft, mildly sweet, with just a hint of lemon. And then the glaze packs the power punch of both sweet and tart. It’s this combination that I think people really enjoyed. Which leaves me to believe that I am the odd one out in regards to being on the fence with this cookie. Granted, it simply cannot compare to the Finnish Teaspoon Cookies, but it certainly stands strong in its own category… even though I’m not sure what category that is.
Lemon Wafer Cookies
Adapted from: The Great Scandinavian Baking Book
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 4 eggs
- 2 1/4 cup flour
- 2 teaspoons lemon extract
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Cream together butter and sugar. Add eggs one at a time, making sure each egg is mixed in well before adding the next.
Add in the flour and beat till light and fluffy… aka cake batter. Add the lemon extract and blend well.
Using a teaspoon measuring spoon, drop heaped teaspoonfuls of batter onto baking sheets about 2 inches apart.
Bake 6 – 8 minutes till firm and lightly browned on the edges. Contrary to the norm, you do NOT want any golden color.
While the cookies are baking, mix together the powdered sugar, lemon juice, and water to form a thin glaze.
Once out of the oven, pull the cookies on the parchment onto a cooling rack. Then drop 1/4 – 1/2 teaspoon of glaze onto each hot cookie.
Repeat till all cookies are baked and glazed.
Makes 5 dozen