Spring’s official arrival on this year’s calendar rings in many predictable annual events. Robins frantically searching for worms in the yard. Colorful trees, flowers, and plants blooming everywhere. Allergy sufferers sneezing from all of the pollen.
But many questions exist about the unpredictability of our times right now. When will Wally-World receive their next shipment of toilet paper? How much longer will it be before Son B is expelled from homeschool? Why are people buying so many fake nails and feminine hygiene products? Who is the idiot willing to spend $2500 on a “cleaning bundle” on Ebay?! Yeesh!
Let’s not forget the terms completely new to our jargon as well. China virus. Flattening the curve. Social distancing. Drive-through or delivery? Hand-washing. Hmmm…didn’t we learn how to wash our hands in preschool? Happy birthday to me, happy birthday to me…
If we really wanted to, these pandemic life lemons would make us crazy as an out-house rat in no-time flat. But we’re opting to be cheeky! If you read this regularly, you know Son A has a bit of a prepper streak. The other night, he and Son B climbed up into the attic, cracked open a trunk, and dragged down several green, smelly gas masks. Vintage collectibles I was told. Crazy nonsense I said. In any case, the combination of Soviet-era, Czech, U.S. and ???-elephant inspired-snozzers made a silly picture. This year’s Christmas card?! Son A and Son B even had civil discussions on the merits of gas mask X vs. gas mask Y throughout history. Maybe this sheltering-in-place stuff is working!
What is working are lemon cookies times 2! Our life routines are completely up-ended, but these cookies are predictable, constantly baked here, and within our delicious control! Let me present to you, Lemon Sugar Cookies and Lemon Sugar Cookies Redux.
Both recipes are a combination of flour, sugar, shortening, and lemony flavoring. Now before you throw your phone, shortening has its merits in baking. Shortening’s higher melting point allows baked goods to set sooner at a lower baking temp, resulting in a softer baked good. If you replace shortening with butter, be sure to let the pre-portioned cookies set for at least 30 to 45 minutes in the chill-chest before baking. The cookies won’t spread out during the same baking time.
Life’s lemons lead to many forms. Fresh is obviously best. But if you’re in a remote location where these aren’t readily available, you have options.
Option 1: Lemon Extract. It’s readily found at any local grocery store. Consisting of about 80% alcohol, water and a small percentage of lemon oil, you need more of it to flavor a baked item. I use at least 2 tsp. to flavor 1 tsp. of lemon extract in the recipes called for. We like citrus.
Option 2: Lemon Emulsion. Found online and in store-fronts like Michael’s or Hobby Lobby, this water-based lemon flavoring is equal in flavor to extracts. The idea is the water-based flavoring doesn’t bake out as quickly as an alcohol-based flavoring. 1 tsp. of emulsion = 1 tsp. of extract.
Option 3: Lemon Oil. Sourced from lemon rinds, this is simply the oil from pressed lemon rinds. It’s pricer, but is closer to real lemon tastiness. Boyajian oils are reputable for quality oils, and the one I highly recommend. 1/2 tsp. lemon oil = to 1 tsp. lemon extract.
When baking, I opt for lemon oil. Most folks buy lemon extract. No big deal. Lemons happen! To throw another lemon into this mix, Lemon Sugar Cookies Redux are additionally flavored with lemonade-flavored drink mix. Son B reminded me, “don’t drink the kool-aid…” The beauty of making both Lemon Sugar Cookies and Lemon Sugar Cookie Redux are they’re kid-friendly! After mixing, both recipes can be hand-rolled into about 2-inch or 1-inch balls by little hands. Dip ’em in sugar and bake away!
If you want to stash some dough away for later, roll the dough into balls, freeze until firm and put into a storage bag/container. Easy peasy, lemon squeezy!
Either way, my lemon-loving crew eats both options up! Making a double-batch of each recipe is almost a standard. If I don’t, someone is going to ask, “what happened to the lemon cookies?” I hope these lemons help you out during puckery times too!
Lemon Sugar Cookies
Did I just go back to my Grandma’s lemon cookies as a kid?! Yep! These are soft and puffed, not rolled out and flat. Lemony and sugary goodness! If lemon isn’t your thing, just substitute 2 tsp. of vanilla for the lemon oil.
- Yield: About 18 Cookies (3-inch Baked Cookies) 1x
Ingredients
1 cup all-vegetable shortening
2 cups granulated sugar + 1/4 cup granulated sugar, for shaking
2 large eggs
1 tsp. lemon oil*
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or grease with butter or shortening.
In a large bowl, beat shortening and 2 cups granulated sugar until fluffy. Add eggs and lemon oil, beating until smooth. Add all-purpose flour, baking soda, and salt to shortening mixture. Mix until combined. Form into golf-ball sized balls (or use a #50 to #60 disher).** Slightly flatten onto baking sheet to about 2-inch diameters. Bake for approximately 15-18 minutes, or until a light-golden brown. Cool on a wire rack. Store in a sealed container for up to a week.
Notes
*If using lemon extract or emulsion, substitute 2 tsp. extract/emulsion for 1 tsp. oil. Err on the lesser side, if you don’t prefer a lemony cookie.
**Freezing the dough balls for later use can be done after this step. Dough stores in the freezer for up to 3 months.
Lemon Sugar Cookies Redux
More wafer-like, these sugary-lemon cookies are substantial for afternoon tea or a stroll..
- Yield: About 24 1-Inch Cookies 1x
Ingredients
For Cookies:
1/2 cup powdered sugar
1/3 cup granulated sugar
1/3 cup all-vegetable shortening
1 large egg
1/2 tsp. vanilla
1/2 tsp. lemon extract
1/8 tsp. salt (kosher or table)
1–1/2 cups all-purpose flour
1–1/2 tsp. baking powder
1 tbsp. water
For Lemon-Sugar Coating:
1 cup powdered sugar
1/2 tsp. unsweetened lemonade drink-mix powder
Instructions
Preheat oven to 325 degrees F. Line 1-2 baking sheets with parchment paper or grease with non-stick spray.
In a mixing bowl, combine powdered and granulated sugar, eggs, vanilla, lemon extract, and salt.
Add all-purpose flour and baking powder until just mixed. Add 1 tbsp. water and combine until dough forms a ball.
Roll dough into 1-inch balls (about a #50 disher). Flatten slightly with a flat-bottomed glass. Bake for 15-18 minutes or until cookies are light brown.
Combine powdered sugar and 1/2 tsp. lemonade drink-mix powder in a gallon-size, zip top bag. When cookies are removed from the oven and still hot, place 4 to 5 of them into bag. Shake to cover. Place on parchment paper. Repeat with remaining cookies. Repeat with cookies on sheet when done for double-coating. Allow to cool on baking sheets. Store in an air-tight container for up to 1 week.
IMNPB
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