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Got a great lemon cookie? (NOT bar, cookie!)

I'm looking for something that's:
a) Ultra lemony and un-adulterated (no raisins or cranberries or chocolate or . . .)
b) Soft, chewy, dense, rich
c) Not frosted
d) Uses only 'real' ingredients -- no puding mix, no lemon extract, etc.

Any ideas?

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  1. Try googling "lemon shortcake". French "biscuits au citron" are pretty straightforward lemon cookies too, I think.

    1. I would reconsider the "not frosted" part and get thee to Cooks Illustrated's Glazed Lemon Cookie recipe. It is outstanding. Pure clean lemon flavor, in an almost sandy type cookie. It is the best I have ever had.

      1. read Joyce's Lemon Cookies in this article:
        http://www.sfgate.com/cgi-bin/blogs/s...

        my sister-in-law makes this rich lemon tea cookie with frosting:
        2/3 cup butter, room temperature, beat till creamy.
        add 2/3 cup powdered sugar and continue to beat until light and fluffy
        add 1 tsp. of grated lemon zest and 1/2 tsp. of vanilla extract, beating well
        stir in: 2 cups sifted flour, 1-1/2 cups cornstarch
        Shape in one-inch balls. Bake on ungreased baking sheet for 15 minutes at 350°F.
        Let cool completely. Frost with 1/3 cup softened butter, 2 tsp. of lemon zest, 1/3 cup of fresh lemon juice and 4 cups of sifted powdered sugar.

        1. cynsa, are your sister's cookies soft/chewy or crisp? Would they be okay w/o frosting? Also: that link leads to a recipe for "thin, crispy" cookies, though I wonder if I could make them thicker, larger, and/or bake them more briefly and have them turn out the way I want. Blueroom, "sandy" isn't really what I'm looking for. And not only am I too lazy to frost 6 dozen cookies, I want something simpler. Hmmm . . . maybe just adapt the right sugar cookie recipe by loading it with lemon zest, adding a little juice to the dough (to not mess up the chemistry and moisture) and then brushing on a little more as they cool? Anyone think that would work?

          1 Reply
          1. re: fmogul

            these are rich rounds, not chewy but not crisp - they're probably more like shortbread, melt in the mouth with a little crunch to it. I wish I had a recipe for soft, chewy, dense and rich!

            (an experiment to try) -here's what I would do with Lucy's Lemon Square (recipe below, see Kevin Andrew Murphy's post) - bake as directed. cool just enough to handle while still warm and malleable...cut in 1-1/2-inch squares. shape each square in a ball, and roll in powdered sugar. let cool completely. they should be lemony and chewy! of course, you might end up with a tray of lemon crumbs, but you might create something new, too.
            I'm at home with a cold now or I'd bake a batch. Can't taste. Can't smell.

          2. Well, it's not a "bar" but a "square." The flavor on these is excellent, however, and they're easy to make:

            Lucy's Lemon Squares

            (From the Peanuts kids book of recipes)

            Ingredients:
            1 cup flour
            1/2 cup butter
            1/4 cup powdered sugar
            2 eggs
            1 cup granulated sugar
            1/2 teaspoon baking powder
            2 1/2 tablespoons fresh lemon juice
            dash of salt

            Directions:

            Blend with fingertips until well mixed. Pat evenly into the bottom of an 8 x 8 inch baking pan. Bake for 20 minutes at 350 degrees. Meanwhile beat together: eggs, granulated sugar, baking powder, fresh lemon juice, and dash of salt.

            Pour over baked crust and return to oven for 20-25 minutes at same temperature.

            Cool on rack. Cut in squares. Sprinkle with sifted, powdered sugar.