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If ever there was one, it is high cookie season here in the U.S. My sister gave me a jingle tonight, calling all the way from Florida to ask if I could help her with recalling some of the cookies that our that our mom would routinely make for the holiday season, decades ago. Happily, I was able to come up with a few to joggle her memory. Ironically, while she called to ask about old favorites, I was in the midst of creating a new one.

Earlier that day, I had found a recipe for some Anginetti lemon cookies. Lucky for me, it was one of the worst written recipes I had ever tried to follow. Admittedly, I had not reviewed the alleged recipe in its entirety prior to mixing the first few ingredients. As I progressed with the formula, I noticed there was additional butter, more eggs, more flour and more sugar to be added. It was as if someone had taken various written components and mixed them up in a bowl prior to transcribing the recipe.

At first I was dismayed and thought to myself, “Well, these are going to be a disaster.” It was probably less than a minute that my inner voice, fueled no doubt by my insatiable appetite for cookies kicked in and said to me, “Let’s see what you can do with these.”

Some people are very good at following their instinct, at recognizing and listening to their inner voice. I’m still working on that skill but over the years I think I have gotten better at it. These cookies, although minor in importance in the grand scheme of things, are nonetheless an example of something wonderful that can be the result of not giving up. I loved these cookies for their texture, for their aroma, and for their flavor.

All that aside, I loved these lemon cookies because I had never tasted anything quite like them before and because of them I have a new found confidence in creating something original, something delicious, and something I can pass on to you. Learn to listen to your inner voice. You just might be amazed at the results. Happy holidays to all. -Dan

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Other delicious cookie recipes

Lemon Ice Cookies A Platter Talk Exclusive 3.67 from 3 votes Print Pin Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 12 servings Calories: 318 kcal Author: Dan from Platter Talk Ingredients for the cookies 3 cups 375g powdered sugar, sifted

6 tablespoons 90g butter, softened

juice from 1 lemon

zest from 1 lemon

3 eggs 150g, beaten

1 teaspoon 5mlvanilla

2 teaspoons 10g baking powder

1 teaspoon 7g baking soda

2 3/4 cups 330g all-purpose flour for the icing 1 tablespoon 15g butter

juice from 1 lemon

1 teaspoon vanilla

1/2 to 3/4 cups 60-90g powdered sugar

zest from 1 lemon Instructions for the cookies Preheat oven to 350 degrees F.

Line baking sheet with parchment paper

Using large mixing bowl, combine powdered sugar and butter. Use electric mixer to cream together.

Add lemon juice, lemon zest, and vanilla and mix until well blended.

Add eggs one at a time and beat on low speed until thoroughly mixed.

In separate smaller bowl, combine flour, baking powder and baking soda and stir with fork.

Gradually add dry ingredients to egg mixture and beat with mixer until just blended, use a soft spatula to scrape sides and bottom of bowl to ensure thorough mixing.

Drop by tablespoon onto parchment paper line baking sheet.

Bake for 18-20 minutes, or until cookies are light golden in color and set.

Use hard spatula to remove from baking sheet and place on cooling rack. for the icing Using small sautée pan, heat butter, lemon juice, and vanilla over low heat.

Gradually stir in powdered sugar to desired consistency.

Use pastry brush to apply icing to tops of cookies.

Garnish with lemon zest Nutrition Calories: 318 kcal | Carbohydrates: 57 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 58 mg | Sodium: 180 mg | Potassium: 46 mg | Fiber: 1 g | Sugar: 35 g | Vitamin A: 263 IU | Vitamin C: 2 mg | Calcium: 51 mg | Iron: 2 mg