Sooo… ummm.. these cookies are like, amazing. Glorious. Infinity flavor and beyond. Perfect for a light dessert with coffee or tea.
Or you could be cool and try sharing with friends, co-workers and neighbors.
Make it your go-to Christmas cookie next year, never to early to start pinning!
Or celebrate recycling by trying other citrus flavors (I’m thinking lime) or Smitten Kitchen’s original recipe – which I’m sure is superb. What about peppermint with a chocolate drizzle… perfect for Valentine’s Day!
Basically these lemon cookies are totally versatile, light, crumbly, and ridiculously addicting.
All you’d ever want in a cookie I’d say.
What’s your favorite type/flavor/texture cookie?
I followed Deb’s recipe except for the following adaptations:
~I used dry roasted and salted macadamia nuts instead of cashews (so happy with this choice). Since they we already roasted and salted, I didn’t roast them and added half the salt (1/8 tsp sea salt).
~To get the lemon flavor I used 1/4 tsp lemon extract and 1/4 tsp vanilla extract. I highly recommend lemon extract, I’ve used it often and am always happy with the results. (Remember, like all extracts it’s strong, so use cautiously. You can always add more.)
~I also made my own powdered sugar by food processing 1 cup raw cane sugar (sugar in the raw style) and 1/2 tsp arrowroot (substitute cornstarch) until it was powder-like. It never got a fine as powdered sugar, but when you toss warm cookies in them, it totally sticks, and tastes amazing.
Enjoy! (and perhaps double the recipe)Tags: cookies, Dessert, Lemon, raw sugar, smitten kitchen