Anyways, these cookies were inspired, sort-of, by Trader Joe's Meyer Lemon Thins. I didn't want them to be crisp and as thin as those, I wanted them to be soft, buttery and substantial that 2 could be enough (but really, are two cookies ever just enough?)
They turned out to be just perfect, a hint of lemon with a nice balance of buttery sweetness. I actually think they could have used a bit more lemon and they would have been knock 'em dead perfect. The recipe below was adapted from a regular lemon cookie recipe I found a long time ago in a magazine. This was pulled from the days before I started to pay attention to what I was doing, so I couldn't tell you for sure what magazine it was, but probably Taste of Home or Woman's Day or something. The only magazines I never cut out of were Gourmet and Bon Appetit. I still have each and every one, will never cut those up!
Meyer Lemon Rounds
1/2 cup Meyer Lemon juice (I'll probably add another 1/4 cup to this next time)
1 1/2 sticks of butter, softened
2 1/2 cups AP flour
1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup white granulated sugar
1 tsp pure vanilla extract
Optional-zest of 2-3 lemons. I don't like zest much, but the recipe used it, so I'm sure it's fine.
Sift flour, baking soda and salt together.
Beat the eggs, sugar and vanilla together. Add in the butter and lemon juice (and zest, if using). Add the flour mixture until just combined.
Cover your bowl with plastic wrap and refridgerate for at least 30-40 minutes. You can roll the dough out and use a cookie cutter to make the rounds or any other design, but I chose to roll them into logs like my thin mints. I was making batches of cookies over a few days for Christmas celebrations, so it was easier to just pull the log out of the fridge and cut as opposed to rolling out dough. Since you will be using your hands to roll these, once you have them rolled into their logs, you'll want to re-chill them since your boyd heat will soften them up again. So chill then for at least another half hour, but no more than 2 days.
When you're ready, preheat your oven to 350°F. Slice your log in 1/4 inch thick rounds. Place them on a foil lined (shiny side down), about one inch apart. Bake them for 8-10 minutes, until the egdes are slightly golden brown.
Let them cool on the baking sheets for about 10 mins before you transfer them to a plate or cooling rack. They are going to be very delicate, so they will sink thru the grate of the cooling rack if you put them on there too soon.
Bright sweet, lemony-buttery goodness right there :)