ISO a TNT Lemon Cookie Recipe

[cookielady]

I have a lot of lemons this year. I like to freeze the juice and zest for future, but would also like to make some cookies, cake, etc. Does anyone have a good recipe for lemon cookies, etc. using fresh lemon juice and zest. I have found some recipes online, but most use lemon extract. Thanks for your help!

[Late Baker]

How do you keep your lemon zest fresh and not dry when you don't use it immediately?

[suziquzie]

I have a lot of lemons this year. I like to freeze the juice and zest for future, but would also like to make some cookies, cake, etc. Does anyone have a good recipe for lemon cookies, etc. using fresh lemon juice and zest. I have found some recipes online, but most use lemon extract. Thanks for your help!

Lemon Nutmeg Meltaways

2 cups cake flour
1 cup cornstarch
1/2 tsp salt
1 tsp nutmeg
2 1/2 sticks butter, softened
1 cup powdered sugar
4 tsp finely grated lemon peel
3/4 cup apricot preserves
1 1/2 TB sugar

Sift flour, cornstarch, salt, & nutmeg onto wax paper. Beat butter, powdered sugar & lemon rind in large bowl until light and fluffy. Add dry ingredients to butter mixture and beat on low until smooth. Roll by teaspoon onto baking sheet and flatten w/ bottom of a glass. Bake 325 for 15 min, or just until starting to brown, but do not brown completly. Remove to rack to cool.

For filling (optional but I gotta have it!!!) simmer preserves and sugar a couple min just to dissovle sugar, cool just a little, making a sandwich cookie then a small dollop on top to decorate.

[suziquzie]

Oops geez just noticed how old this original post is..... sorry

[cookielady]

Thanks, Suzi, for the recipe. It sounds great ---- especially the filling!! YUM!!! Don't worry about the date of the post, I love to get recipes anytime. Thanks, again!

[cookielady]

Hi Late Baker ~ To answer your question about keeping lemon zest fresh --- I usually take the zest and wrap it tightly in plastic wrap or put it in a small zip baggie making sure to push out the air in the baggie. Then I wrap it again in heavy foil and put it in freezer. Sometimes I use a potato peeler to take the zest off the lemon in thin strips (no white). Then I freeze the strips the same way as the zest. This seems to keep the zest as fresh as possible.