Lemons lemons lemons

Large bag of lemons + finals week = endless baking  possibilities



Jose recently came into possession of an obscene number of lemons, and naturally I suggested trying some new recipes using lemon. Honestly, I never liked lemon flavor before I went to France, but I had some of the most incredible desserts based off of lemon that my mind was changed forever. It's such a perfect contrast for the sweetness in baked goods, and definitely makes me start thinking of summer. 


The lemon drop cookies below are unreal. Super light, refreshing and uncomplicated. I didn't want to make them too sweet with the glaze, so I dusted them with powdered sugar to make them more like Russian tea cakes. Great decision - it was the perfect balance of tart and sweet. As for the muffins, I decided to take out the candied ginger that the original recipe called for because I personally hate biting into a chunk of ginger. I upped the ground ginger content and thought it was a great compromise. It's not a combination I've used much before, but I really loved the subtlety and sophistication in the taste. I was worried the whole wheat flour would make them too heavy, but only using it for 1/3 of the amount seemed to strike a good balance. 

Let's just say that these two recipes made for some very big smiles amidst the general malaise of finals week, and let me play around with an ingredient I don't often get to use. I give this effort an A+!



Lemon Drop Cookies 
From What Megan's Making

1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. powdered sugar
2 Tbsp granulated sugar
Zest of 1 large lemon (2 if they are small)
Juice of 1/2 lemon (about 2 Tbsp)

Glaze:
1/2 c. powdered sugar
Juice of 1/2 lemon (or more, depending on the consistency of the glaze)

Directions: Preheat the oven to 375 degrees F.  In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer, cream the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. Turn mixer to low, and slowly add in the dry ingredients.  Turn the mixer up to medium and mix until flour mixture is combined. Chill the dough for at least 30 minutes and up to overnight.  Roll the cookie dough into little balls, using a Tablespoon of dough or a little less per cookie. Place the cookies on a parchment lined baking sheet and bake 10-12 minutes or until bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.

To make the glaze-mix powdered sugar and lemon juice together in a bowl.  Use enough lemon juice that the glaze is about the consistency of honey.   Dip the tops of the cookies into the glaze. Let sit until glaze is hard.



Lemon Ginger Muffins
Adapted from Hot Polka Dot

2 C all-purpose flour
1 C whole wheat flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 C unsalted butter, room temperature
1 C granulated sugar
1 Tbsp lemon zest
2 Tbsp lemon juice
2 eggs
1 C milk

Glaze:
2 Tbsp lemon juice 
1 C powdered sugar 

Directions: Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with muffin liners. In a medium bowl whisk together the flour, baking powder, baking soda, ginger and salt then set it aside. In a large bowl with an electric mixer cream together the butter and sugar until it's light a fluffy. Add the lemon zest and lemon juice then mix that in. Add the eggs one at a time and beat until each is just incorporated. Alternate the addition of milk and the dry ingredients by thirds, making sure not to over mix each addition.
Spoon the batter into the prepared muffin tin and fill each nearly to the brim of the liner. Bake them for 15 – 20 minutes until the tops are a nice golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack.