Lemon cookies
I'm really grateful it was so successfully versatile. I'll definitely make the recipe again using lemons as intended, and will probably make it with limes again too. Beat into egg mixture slowly on low speed. Combine eggs, lemon juice, and vanilla extract in a cup mix using a fork until combined. cup unsalted butter softened cup cream cheese softened 1 cup granulated sugar 1 large egg tsp vanilla extract 2 tbsp to 3 tbsp lemon zest 3 tbsp. Baking time was about 18-20 minutes Worked absolutely perfectly. Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes. I didn't have time to form the dough into balls, so I baked it in a 9x13 greased pan, poured the glaze on as soon as I took it out of the oven, and cut it into bars.
![lemon cookies lemon cookies](https://laurenslatest.com/wp-content/uploads/2019/08/Lemon-Cookies-copy.jpg)
![lemon cookies lemon cookies](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2020/07/Lemon-Cookies-5.jpg)
It nicely rounded out the flavor - not enough to overpower the lime, not even enough to really identify the coconut - it just kind of enhanced the lime. For the cookie dough: 1 cup granulated sugar (206g) finely grated zest from 2 lemons (no white pith) 3 ounces cream cheese softened (86g) 8 ounces unsalted. This recipe is great!! I was afraid my one lime would leave the flavor a little weak, so I substituted coconut extract for half the vanilla in both the cookie dough and the glaze. Add your lemon juice, lemon zest, egg and vanilla and mix together again briefly. Beat on medium for 2 minutes, scraping sides of bowl occasionally. In a large mixing bowl, add your white sugar, brown sugar and butter and beat with a mixer till creamy. Add the sugar, 4 teaspoons lemon zest, baking powder, and salt. I had one lime and was frantically searching for a good lemon cookie recipe to adapt, and came across this one. Preheat your oven to 350 and line two pans with parchment paper. Form dough into a ball and wrap in cling film, freeze dough for 10 minutes. FANTASTIC! I would have made the recipe exactly as it's posted but I didn't have any lemons, and needed to make cookies in a hurry. Combine almond flour, lemon juice/zest, and maple syrup in a bowl and stir by hand until well-incorporated.