I’m constantly browsing for desserts that don’t include chocolate, peanut butter, or frosting. Doesn’t sound like me does it? That’s because I’m not looking for me, I am searching for Mr. Philip (boy I nanny) since he doesn’t like any of those ingredients in his desserts. Crazy insane, right? I’m pretty sure I wouldn’t survive a
month week without one of them! On a positive note though, it forces me to try new desserts outside my normal food cravings and makes Mr. Philip oh-so-happy when we discover a recipe he loves (this one included) and oh-boy did he love this one! What’s your favorite non-chocolate-peanut-buttery-topped-with-frosting treat?
for the cookies:
1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. powdered sugar
2 Tbsp granulated sugar
Zest of 1 large lemon (2 if they are small)
Juice of 1/2 lemon (about 2 Tbsp)
for the glaze:
1/2 c. powdered sugar
Juice of 1/2 lemon (or more, depending on the consistency of the glaze)
In a medium mixing bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer, cream together the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together; add to the butter mixture and blend until smooth. Add the lemon juice and beat until well combined. Turn mixer to low, and slowly add in the dry ingredients about 1/4 cup at a time. Turn the mixer up to medium and mix until flour mixture is combined. Chill the dough for at least 30 minutes and up to overnight.
Preheat the oven to 375 degrees F. Roll the cookie dough into small balls, using a tablespoon or less of dough per cookie. Place the cookies on a parchment lined baking sheet and bake 10-12 minutes or until bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.
To make the glaze: mix powdered sugar and lemon juice together in a bowl. Use enough lemon juice that the glaze is about the consistency of honey. Dip the tops of the completely cooled cookies into the glaze. Let sit until glaze is hard.