Clouds in my Mouth
They looked so plain and unassuming on the plate; small, round, pale mounds, their tops draped in an ivory glaze. Just vanilla rocks, he thought with some disappointment. He thanked me as he lifted one up to his mouth. Framed by the sunny window, his silhouette bit into the cookie. “Oh!” he instantly sighed. His exclamation sprayed a fine rain of gossamer cookie dust particles into the streaming rays of sunlight where they danced in suspension for several seconds before the sun gobbled them up. “These are like clouds in my mouth!”
The texture is definitely the first thing you notice about these lemon cookies. Light and tender, with a fine delicate crumb, they just melt in your mouth. Next, your taste buds discover their pure buttery flavor. The light texture and rich flavor contrast marvelously on the tongue. Finally, the experience peaks with the sweet-tart spark of the lemon glaze.
Until I tasted these cookies, I thought only chocolate could provide such a voluptuous sensual taste experience.
Lemon Cloud Cookies
Adapted from High Tea Lemon Cookies
in “What’s Cooking America”
Yield: 6 dozen
Cookies:
1 pound butter, at room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Icing:
1/4 cup butter, melted
3/4 teaspoon lemon zest
1/4 cup fresh lemon juice
3 cups powdered sugar
1 – 2 tablespoons water
Preheat the oven to 350. In a large stand mixer beat the butter until creamy. Add the powdered sugar and blend until light and fluffy. Add zest and vanilla extract and beat again.
Sift flour and cornstarch together and gradually add to the butter mixture, beating until well blended.
Roll dough into 1 inch balls and place onto ungreased cookie sheets, ½ inch apart. Bake 15 minutes or until the bottoms are light brown. Carefully place cookies on wire racks that have been placed over sheets of wax paper. Allow to cool.
When the cookies have cooled completely, prepare icing. In a small bowl mix together the melted butter, lemon zest, and lemon juice. Place the powdered sugar in a medium bowl and add the butter mixture. Stir until it becomes smooth and thick. Stir in water a tablespoon at a time, adding just enough to make the icing thin enough to drizzle from a spoon.
Using a spoon, drizzle icing over to the top of each cookie, allowing it to run down the sides. Allow to sit at room temperature until the icing sets.
Tags: cookies, recipe, lemon
They looked so plain and unassuming on the plate; small, round, pale mounds, their tops draped in an ivory glaze. Just vanilla rocks, he thought with some disappointment. He thanked me as he lifted one up to his mouth. Framed by the sunny window, his silhouette bit into the cookie. “Oh!” he instantly sighed. His exclamation sprayed a fine rain of gossamer cookie dust particles into the streaming rays of sunlight where they danced in suspension for several seconds before the sun gobbled them up. “These are like clouds in my mouth!”
The texture is definitely the first thing you notice about these lemon cookies. Light and tender, with a fine delicate crumb, they just melt in your mouth. Next, your taste buds discover their pure buttery flavor. The light texture and rich flavor contrast marvelously on the tongue. Finally, the experience peaks with the sweet-tart spark of the lemon glaze.
Until I tasted these cookies, I thought only chocolate could provide such a voluptuous sensual taste experience.
Lemon Cloud Cookies
Adapted from High Tea Lemon Cookies
in “What’s Cooking America”
Yield: 6 dozen
Cookies:
1 pound butter, at room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Icing:
1/4 cup butter, melted
3/4 teaspoon lemon zest
1/4 cup fresh lemon juice
3 cups powdered sugar
1 – 2 tablespoons water
Preheat the oven to 350. In a large stand mixer beat the butter until creamy. Add the powdered sugar and blend until light and fluffy. Add zest and vanilla extract and beat again.
Sift flour and cornstarch together and gradually add to the butter mixture, beating until well blended.
Roll dough into 1 inch balls and place onto ungreased cookie sheets, ½ inch apart. Bake 15 minutes or until the bottoms are light brown. Carefully place cookies on wire racks that have been placed over sheets of wax paper. Allow to cool.
When the cookies have cooled completely, prepare icing. In a small bowl mix together the melted butter, lemon zest, and lemon juice. Place the powdered sugar in a medium bowl and add the butter mixture. Stir until it becomes smooth and thick. Stir in water a tablespoon at a time, adding just enough to make the icing thin enough to drizzle from a spoon.
Using a spoon, drizzle icing over to the top of each cookie, allowing it to run down the sides. Allow to sit at room temperature until the icing sets.
Tags: cookies, recipe, lemon
They look delicious!
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