I made a batch of these cookies for the kitchen folk at work, where they were promptly polished off. Christy said they were possibly the best lemon cookies she’d ever had. That melts my heart. As a cook or baker, there is nothing more heartening and satisfying than seeing people dive head first into your homebaked goods, leaving nothing but crumbs on an otherwise empty plate. To get compliments, days, weeks, sometimes even years later, is the stuff of food magic indeed.
This is the second batch of Lemon Puff Cookies this week, made for Big Joe because unfortunately he was snoozing, and therefore losing, as I whipped up these bad boys early on Wednesday morning.
Lemon Puff Cookies2 tsp lemon juice ½ cup milk 1¾ cups flour 1 tsp baking powder ¼tsp baking soda ¼tsp salt ½ cup butter ¾ cup sugar 1 egg 1 tsp finely grated lemon zest (you’ll need a microplane)
1. Preheat the oven to 175C / 350F.
2. Mix the lemon juice and milk together; set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt.
4. In a large bowl, beat the butter with an electric mixer for 30 seconds. Add the sugar and beat ’til light and fluffy. Add the egg and lemon zest and beat well.
5. Alternately add the flour and milk to the butter mixture, starting and ending with dry ingredients. Beat well and scrape down the bowl after each addition.
6. Spoon heaped teaspoonfuls of cookie batter onto an ungreased baking sheet, roughly 2 inches apart to stop the cookies from blobbing together. Bake for 12-13 mins, until you see a little bit of brown creeping up from the underside of the cookies.
7. Cool on a wire rack before icing.For the lemon icing, stir together the following: 1¾ cups icing/confectioner’s sugar, sifted 2tblsp lemon juice 1 tblsp melted butter 2 drops of yellow food colouring, optional Any leftover lemon zest from the cookie recipe This makes a lot of icing, and you should use it sparingly so you don’t overwhelm the delicate flavour and texture of the cookies. You could halve the recipe or keep some for another batch. I added an extra dash or two of lemon juice to make the icing as spreadable as possible.