It’s full-on hot out. So hot, it’s difficult to think about food unless it's watermelon, or something equally cool… like these little treats. Yes, yes, you’ll have to turn your oven on, but do it in the early morning before the house really heats up, or in the evening when it’s cooled down a bit, then enjoy their lemony sweetness any other time during the day.
Lemon Tea Cakes, Mmmmmm…
Tea cakes were a staple at every baby or wedding shower I attended up until the early aughts when they seemed to have been forgotten by the food bloggers and recipe gurus that jostled for space on the internet. But they still reign supreme in my kitchen for a special event - or in this case, a sweet treat that doesn’t leave you feeling bogged down and heavier than you already do in the sweltering heat.
This recipe makes a very large batch, of somewhat small cookies. They practically melt in your mouth, yet have a satisfying chewiness that’s perfectly delectable. The sharp, refreshing tang of the lemon is what makes them perfect for the summer months. With a cup of hot tea in the morning, or a tall glass of iced tea in the afternoon. Suprise your guests and delight your family with a platefull!
Ingredients:
1 cup butter
2 cups sugar
1 tsp vanilla
2 eggs
2 tbsp lemon zest (about 1 medium lemon)
2 tbsp fresh lemon juice
3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup powdered sugar +/-
Instructions:
Preheat oven to 350 degrees.
In small bowl, combine sugar and lemon zest, pinching and mixing to coat sugar in lemon oils. Transfer to larger mixing bowl then,
Cream butter and sugar/lemon zest in a large mixing bowl. Beat in vanilla, egg, and lemon juice.
Now combine baking powder, soda, and salt in a small bowl and mix thoroughly. Add to creamed butter and sugar mixture and mix until well combined.
Roll dough by teaspoonfulls into 1" balls, then roll in powdered sugar. Place on a baking sheet lined with parchment paper or silicone baking mat.
Bake at 350 degrees for 9 – 11 minutes until till set and crackly. You don’t want bottoms to brown. Remove from oven and let sit for a couple of minute, then transfer to cooling racks to cool completely.
Eat immediately or store in air-tight container for up to a week.
Enjoy!