Little Lemon Drops of Heaven

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I love the internet.  I never really got into 'surfing' the net until I moved to London and started trying to find new ways to keep from writing my book, but now that I'm into it, I spend most of my time hating myself for spending my life online instead of outdoors.  Except.  Except when a startup headhunter finds my old coffeehouse review page and contacts me.  Except when my old babysitter who I haven't seen since I was 10 reconnects with me on facebook.  Except when I stumble across an amazing recipe for Lemon Drop Cookies.  Have I mentioned that I love the internet?

I also happen to really really love IKEA.  That's where this cake stand (with dome!) came from (for only 12 quid!), and also where most of our furniture/scissors/toilet brush/life necessities came from.  IKEA is pretty much mecca for a poor but design-spoiled grad student like me (oh my god that's the first time I've ever referred to myself as a grad student.  Hyperventilating a bit).  But I digress.  This is less about IKEA than it is about these cookies, with which I am semi-obsessed.  As in, ate three last night in a matter of minutes.  We don't need to talk about that.

What we should talk about is how much I love glaze.  Would you believe I've never glazed anything in my life?  Well, besides a whole lotta pottery in my early budding-artist years.  But cookies, cakes, etc– all gone unglazed in my lifetime.  And now I have discovered just how tragic that really is, because OMG GLAZE.  So delicious.  So easy.  So cute.

I mean really.  Be still my heart.  (Also, how cute is that tray from IKEA?!)  Need one more?  Ok:

Dude.  Seriously.

Anyway, I'll stop torturing you now and get to the recipe.  But in case you're loving the painfully slow evolution of my photography skizzils (no, I still don't have a good camera, but I'm at least working harder on composition, thank-you-very-much), you can find more pics over at my Flickr page.


Lemon Drop Cookies
   From WhatMegansMaking

In a medium bowl, whisk together and set aside:

     1 1/4 c. flour

     1/4 tsp baking powder
     1/8 tsp salt

Cream:

     1/2 c. unsalted butter, at room temperature
     1/4 c. powdered sugar

In a small bowl, rub together:

     2 Tbsp granulated sugar
     Zest of 1 large lemon (2 if they are small)

Add to the butter and mix until smooth.  Add and blend until combined:

     Juice of 1/2 lemon

Slowly, with beaters/mixer/arm+spoon on low, add in the dry ingredients.  Mix until smooth, then refrigerate dough for at least 30 minutes.

When you're ready to bake, preheat oven to 375F (190C). Measure out Tbsp-sized balls of dough and set on a parchment-lined baking sheet.  Bake for 10-12 minutes, or until the bottoms of the cookies are slightly browned.  Let cool on cookie sheets before transferring to a rack.

To make the glaze, mix together:

     Juice of 1/2 a lemon

     1/2 c. powdered sugar

Adjust liquid/sugar levels until glaze is the consistency of honey, then dip the tops of the cookies in the glaze and set them on the rack to drip-dry (you may want to put a sheet of foil or parchment under the rack, to save your counters).

Now lie on your stomach, rest on your elbows and swing your feet around while you watch them be pretty!