They would be good any time of year of course. I could see a summer picnic in Central Park, a little champagne smuggled to the great lawn in a thermos, a few lemon cookies...perfect lazy Sunday!
This is another adaptation of a German recipe, so the measurements are metric. The electronic kitchen scale that you absolutely need from Santa will take care of this!
Lemon Olive Oil Cookies
3 lemons
100g sugar
150g all-purpose flour
1 tsp. baking powder
a pinch of salt
75ml extra virgin olive oil
2 tblsp. soy milk (or other non-dairy milk of your choice)
sugar for rolling
Wash and dry the lemons. Grate the zest of all 3. Juice one of the lemons and set the juice aside.
Pre-heat the oven to 350 degrees.
In a bowl, combine the flour, baking powder and lemon zest with 75g of the sugar. Using an electric mixer or a wooden spoon, blend in the olive oil, lemon juice and soy milk. Don't overmix.
Pour the rest of the sugar into a bowl. Roll little balls with the dough and then roll each ball in the sugar.
Line a baking sheet with parchment. Space out the cookies so they have room to expand in the oven (about 1 1/2" between them).
Gently use your thumb to press down the center of each cookie.
Bake about 12 minutes, or until the bottoms start to brown. Remove from baking sheet and spread out on a cooling rack.
Glaze
50g powdered sugar
1 tblsp. lemon juice
zest of 1 lemon
Mix the lemon juice into the powdered sugar with a spoon. You want the glaze to be smooth but not too runny. Put a little dollop of glaze into the center of each cookie. If you want to be fancy, use a knife to coax the glaze down the sides of the cookie (see picture). Sprinkle a little lemon zest on the glaze. Let it set (this may take a couple of hours).
Store in an airtight container for up to 4 days.
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