Grated lemon peel in the batter and on the icing of these soft cake-like cookies gives them their fresh citrus flavor. The recipe makes about three dozen of the tender treats. —Betty Thompson, La Porte, Texas
Ingredients
- 7 tablespoons butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup honey
- 1/4 cup plain yogurt
- 2 teaspoons grated lemon zest
- 1/2 teaspoon lemon extract
- icing:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
Directions
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
- In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.
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