Boozy Lemon Doodle Cookies

Featuring Temple Distilling of Lynnwood (Non-Boozy Option Included)

Ingredients for Cookies:
  • 2 3/4 Cups flour
  • 2 Tsp cream of tartar
  • 1 Tsp baking soda
  • 1 Cup butter, softened (I use unsalted)
  • 1 3/4 Cups sugar OR 3/4 cups sugar and 1/2 cup honey (local of course)
  • 2 Large eggs
  • Zest from one large lemon
  • ALL AGES VERSION: 1/4 cup lemon juice OR
  • ADULT VERSION: 1/3 cup lemon liqueur
Ingredients for Fosting:
  • 1 Cup of butter, softened (I use unsalted)
  • 3 Cups powdered sugar
  • Zest from one large lemon
  • ALL AGES VERSION: 3 Tbsp Lemon Juice OR
  • ADULT VERSION: 3 Tbsp lemon liqueur
Preparation Cookies:
  1. Preheat oven to 350 and line a pan with parchment paper or non-stick foil
    In a large bowl, combine flour, cream of tartar, baking soda, and sugar (plus honey if selected), then mix on low
  2. Add butter, honey (if used), eggs, and either lemon juice or lemon liqueur, then mix on high until even consistency reached
  3. Roll dough into small balls and squish just a little with your palm before placing on your pan. For a large baking sheet pan, you should be able to fit 12 cookies
  4. Bake for 7-8 minutes, until you start to see a bit of brown around the bottom edges, then sit aside for 10-15 minutes to cool and harden up a bit.

 

Preparation Frosting:
  1. Combine all of your frosting ingredients in a bowl and mix on medium until even consistency is reached
  2. If not using right away, be sure to refrigerate

For our Boozy option we used Bookmark Limoncello Gin from Temple Distilling of Lynnwood (featured in this months issue). For Lemons & other ingredients we turn to Sno Isle Co-Op in Everett and our Klesick Farms CSA Box deliveries.

 

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