These cookies are moist and subtly sweet with that uplifting zing that lemons give. Sometimes I wonder, when I crave lemons, why lemons are so appealing when their juice alone is quite bitter and sour. But many of us love lemon-flavored food and drinks. There is something so bright and cleansing about lemon juice. When I was a young girl, I had a picture in my room of a basket of pretty lemons, and it said, “When life gives you lemons, make lemonade.” I have heard that quoted countless times since then, and other similar quotes as well. And yet, there is a lot to it. Lemon juice alone is not so easy to drink (except for maybe a few, like my husband), but when mixed with enough sugar, the resulting drink is one of the most refreshing I have ever tasted. The bittersweet quality gives lemonade more complexity and substance than a syrupy-sweet drink. The same goes for these cookies. They are sweet, but with a hint of powerful flavor from the lemon juice and rind. When difficult things happen to us, it is human nature to be drawn into sadness of it. We often feel like we are the only ones to experience such a difficulty. It is hard to take the high road and keep a philosophical viewpoint. Maybe that’s why symbols of making good out of bad are so powerful: lemonade out of lemons; the phoenix rising from the flames. Lemons are a beautiful, bright yellow color, and to me, symbolize the beautiful complexity and bittersweet aspect of life. This cookie recipe is easy and fairly quick to make. The cream cheese and bit of butter keep the cookies moist, and the sugar and lemon flavors balance each other nicely. Because the weather forecasters are calling for above-freezing temperatures next week, I took a couple of the photos in the snow and ice, since we may not have it much longer! With it being Friday, I am celebrating Fiesta Friday with the talented bloggers at The Novice Gardener, co-hosted this week by Caroline at Caroline’s Cooking and Elaine at Foodbod. I hope you all have a great weekend!
Lemon Drop Cookies
- 2 tablespoons of butter, at room temperature
- 1/2 cup of cream cheese, also at room temperature
- 1 tablespoon of lemon juice
- 2 eggs
- the grated rind of a lemon
- 1 cup of sugar
- 1 and 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- powdered sugar to sprinkle on top
Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter, cream cheese, lemon juice, eggs, lemon rind, and sugar until smooth (you may use an electric mixer if you prefer, but it is not necessary if you stir vigorously!). Add the flour, baking soda, and salt and stir well until completely combined.
Drop the batter by rounded teaspoonfuls onto baking sheets, about 2 inches apart. Bake in your preheated oven for about 10 minutes, or until the cookies are lightly golden/brown and firm to the touch. Cool on a wire rack. Sprinkle with powdered sugar. Repeat until all the batter is used. Store the cookies in the refrigerator between layers of wax paper. Enjoy!