I’m posting and running today–after all, it IS spring break around here!
We visited San Diego Zoo this weekend and oh my gosh, I’ve forgotten how much I miss my old zoo days–yes, I worked at a zoo for four summers in high school–surrounded by discussions of conservation and environment and animal enrichment. We also got to stay at the SD Welks Resort, and I swam at a pool for fun for the first time in years. Bliss!
I even made it back to LA in time for an impromptu dinner with friends and way, way too much good food in mah belly.
And then there’s spring break baking. We’re talking massive, massive amounts of lazy baking and…absolutely no photos. None, zero, zip. What.
As penance (i.e. when the realization hit me that it’s been almost 2 weeks since my last post, eeps!), I decided to dig up some old photos of these amazing Lemon Meltaway Cookies I made last month and completely forgot to post. Sometimes I’m so grateful to my lazybum self–otherwise, you would have missed these gems!
They’re a complete cinch to make and perfect for the citrus lover in your life. Sweet but not-too-sweet, tart but not-too-tart, these meltaway lemon cookies, well, melt away in your mouth at first bite. Perfect for sharing!
Or you, know…not.
I’ll be back to regular posting next week! Until then…
Who’s the lemon lover in your life? (Hint: make these for him/her!)
- 3/4 cup butter, room temperature
- 1 cup 1 tbsp all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- Additional powdered sugar (for dusting)
- In a medium bowl, beat butter until light and fluffy.
- Blend in remaining ingredients until dough is soft and slightly tacky. (It will be crumbly at first, but keep on mixing and stop as soon as dough is combined! Do not overmix.)
- Cover and refrigerate for at least 3 hours before baking.
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
- Scoop 1-inch balls of dough onto cookie sheet. Bake in preheated oven for 8-10 minutes, until the tops and edges have just set. Allow cookies to cool slightly before coating them completely in powdered sugar. Serve and enjoy!