This is our first post, and we are loving summertime and lemons! Who doesn’t love lemons? Right? During the month of July we will be posting a lemon-inspired treat every Sunday. Since we are one week behind, we have a two-in-one post today!
We started our summer in the kitchen making some delicious lemon almond cookies! We are sharing the recipe with you, and hope that you enjoy it as much as we did! This recipe is sweet and simple; no refrigeration or rolling out the dough. Our pictures tell the story…
Ingredients:
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar
Directions: Preheat oven to 350 degrees. Lightly grease baking sheets with non stick cooking spray and set aside. (We covered baking sheets with parchment paper)
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Blueberry Cupcakes w/ Lemon Cream Cheese Frosting
We did a little twist on Duncan Hines‘ whipped cream cheese frosting and added one simple ingredient to pucker your lips! Yes, we added three Tablespoons of lemon juice, mixed well, and iced it on the cupcakes. Then we sprinkled fresh lemon zest on top, and garnished with two blueberries. Simple and sweet!
The cake mix we used was by our friend Betty (Crocker that is), and we added fresh blueberries to the batter (about 1/2 to 3/4 cup). Betty never lets us down!
