VERY LEMON COOKIES

Very Lemon Cookies image

These are very delicious with a great burst of lemon! If you aren't a lemon lover, then these aren't for you! You will find the lemon oil and the lemon powder at a craft store , or you may choose to use lemon juice. Using the lemon juice will not produce the level of tartness as it would with the lemon oil. Times are guestimated, as the level of doneness is up to you.

Provided by FLUFFSTER

Categories Dessert

Time 39m

Yield 30 cookies

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon oil
1 tablespoon lemon, powder
1 1/2 teaspoons lemons, powder
1 1/2 cups king arthur unbleached all-purpose flour
1 cup sweetened flaked coconut
yellow gel-paste food coloring (optional) or bottled food coloring (optional)
3 tablespoons sugar, coarse or 3 tablespoons granulated sugar, for topping

Steps:

Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
To prepare the dough:
In a medium-sized bowl, beat the butter and sugar until light and fully. Add the egg, vanilla, baking powder, salt, lemon oil, and lemon powder, beating on medium speed until well blended. Add the flour and coconut, beating until thoroughly combined. Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
To shape the cookies: Place the coarse sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies. For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges. Remove from the oven, and after a few minutes transfer them to a rack to cool.
Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).