Christmas Cookie Baking

While making our first batch of Christmas cookies, Mom mentioned her fears that her mom, Gram G, wouldn't be with us next year.  During that same day, she mentioned how Gram G likes Lemony Flavored Cookies.

That sent me on a mission.  I was going to find the Best Ever Lemon Cookie Recipe.

I pinned a few recipes onto my Pinterest Cookie Folder and then begged my Facebook Friends for any recipes they may have.

After a few conversations with my Mom and just knowing what kinds of cookies we all like, I went with one from my friend Judy, Fresh Orange Cookies, and then used a hybrid of my Mom's Awesome Soft Sugar Cookie Recipe.

WAIT!  That recipe said "Fresh Orange Cookies"!  Yah, I know . . . but we simply did a few substitutions.  Mainly (DUH!) using Lemon everywhere the recipe called for Orange.  For my Mom's Awesome Soft Sugar Cookie Recipe, that was pretty much just me dumping some Lemon Extract into the cookie. 

For the Fresh Orange Cookies, Miss Mie tasted the batter.  When I asked her what she tasted, she said LEMONS!  So, I'm going with having met with success there.  Aisey . . . well, she waited until the cookies were made tasted one, scrunched up her cute little nose and said "Momma!  These are bitter!" and then proceeded to eat the entire cookie with a smile on her face.  The Hubster, well, he waited until the cookies were cooled and iced for his verdict of "yup, they taste like lemon, I like them!"

The Lemony Sugar Cookies were also a huge hit.  It might be the red and green sprinkles, since it IS Christmas Time, but I think it's also because it's my favorite cookie recipe ever and adding a hint of lemon just made it all the better.

So, without further ramblings, the two Lemony Cookies from this weekend's baking:

Fresh Lemon Cookies with Lemon Frosting
~ adapted from Pillsbury.com

Cookies
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup white bean puree
1 cup light sour cream
2 eggs
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp pink Himalayan Salt
2/3 cup lemon juice
3 T grated lemon peel

Frosting
1/4 cup butter, softened
2 cups powdered sugar
1 T grated lemon peel
3 T lemon juice

Cream sugar, butter and white bean puree.  Slowly add sour cream and mix.  Add eggs one at a time.  Mix well.  Slowly add flour a cup at a time, mixing until blended after each addition.  Add rest of the dry ingredients.  Blend well.  Add lemon juice and lemon peel.  Batter may appear runny after lemon juice is initially added, but it will incorporated into  nice cookie batter after mixing a few moments.

Preheat over to 375F.

Drop dough by rounded teaspoons unto ungreased cookie sheets. 

Bake at 375F until edges are *light* golden brown.  Remove from baking sheet to cooling rack upon removal from oven.  Let cool.

For the Frosting, grab a bowl and a whisk.  Whisk the four ingredients until smooth.  This is the perfect activity for that Kindergartner who has a test to count to 100 when classes resume in the new year.  After 100 stirs, the frosting is ready for the cookies.  If the cookies are too warm, the frosting will run off the sides of the cookies.  When cool, the frosting does a good job of holding its shape.

* Note- I think that, next time I make these cookies, I will replace the sour cream with Plain Greek Yogurt.

Lemony Soft Sugar Cookies
~ adapted from Mom's tried and true soft sugar cookie recipe, no known origin

1/2 cup butter, softened
1/2 cup white bean puree
1 1/2 cup white sugar
1 egg
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp pink Himalayan salt
1/2 tsp vanilla extract
1 1/2 tsp lemon extract
1 T lemon peel

Additional Sugar and sprinkles for rolling dough in.

Cream butter and sugar until soft.  Add egg.  Add flour one cup at a time, mixing between each addition.  Add soda, powder, salt, vanilla, lemon extract and lemon peel.  Mix until blended.

This dough can be baked right away.  But, if it's a warmer day out, cover the bowl and chill anywhere from 20 minutes to overnight.

Preheat oven to 350F.  Lightly grease cookie sheets (VERY lightly as too much will make for an unsightly brown edge).  Roll balls of dough, about 1".  Drop balls into sugar/sprinkles and roll so all sides are covered and then place on cookie sheet.  Rolling the balls around in the sugar is the perfect part for the kiddos - especially if you don't mind the sprinkles getting all mixed up on every cookie.

Bake 8-10 minutes.  Cookies may appear not done.  Do not let them brown. 

Remove from oven.  Let sit 1-2 minutes before removing from cookie tray to cooling rack.  Do not let these cookies remain on cookie sheet.  Past experience has had bad results (chisels and goggles were involved) as these cookies can quickly harden if over baked.