In return for giving my coworkers batches of these lemon cookies, I got snickerdoodles, flourless peanut butter cookies, cherry almond cookies, and adorable little sandwich cookies with a chocolate filling. Like tiny, tiny, Pepperidge Farm Milano cookies. Mmmm.
I signed on for the cookie exchange at work this year, and while I first had crazy dreams of complicated fancy cookies, I ended up being realistic about my time, energy, and skills, and went with lemon sugar cookies. I used the Food Network recipe for Lemon Volcano Cookies, but tweaked it a little by adding a half teaspoon of lemon essence to the cookies, and upping the lemon zest content by a pinch or two because a teaspoon seemed like nowhere near enough. Oops, upon reviewing that recipe it appears I also missed the vanilla completely. Well, no matter, they turned out great anyway. The only real hiccup in the process was the lemon sugar – after refrigerating the cookie dough and trying to cut it into slices, the lemon sugar was falling off, so they didn’t keep that nice lemon-sugar “crust” like in the Food Network photo. I didn’t pulse the zest and sugar in a food processor as instructed, I just smooshed it all together with a fork, so maybe that’s my problem.