First things first, I apologize for my absence on social media. My life has been turned upside down, and with work, moving, and everything else, I just haven’t been in a creative space. Everyday, I am getting stronger and feeling more inspired, but right now I need to take time for myself to heal.
When life hands you lemon loaf, dig in.
Anyways, I was at Target earlier today, and they had a huge display of Tazo teas, including the new dessert line of teas. There are three, vanilla bean macaron, butterscotch blondie and glazed lemon loaf. I absolutely had to get the lemon loaf tea, and for the first time in a while, I really wanted to make cookies. So that’s exactly what I did.
This is a green rooibos tea with lemon, green apple and chamomile. The creamy vanilla notes make this a perfect compliment to these lemon drop cookies. Instead of using lemon curd, I decided to use lemon chocolate melts, which add a creamy texture.
- 1¼ c. all purpose flour
- ¼ tsp baking powder
- ⅛ tsp kosher salt
- ½ c. unsalted butter, room temperature
- ¼ c. powdered sugar
- 2 Tbsp granulated sugar
- Zest of 1 large lemon
- Juice of ½ lemon
- Lemon melts
- Preheat the oven to 375 degrees F.
- In a medium mixing bowl, combine flour, baking powder, salt, and whisk to combine, set aside.
- In bowl of stand mixer, combine butter and powdered sugar. Beat on medium until creamy and smooth.In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined.
- Turn mixer to low, and slowly add in the dry ingredients.
- Turn the mixer up to medium speed and mix until flour mixture is combined. Chill the dough for about 30 minutes.
- Roll the cookie dough into little balls, about a Tablespoon or so of dough per cookie. Place the cookies on a baking sheet that has been lined with parchment paper.
- Bake cookies for 10-12 minutes. Gently press one lemon melt on top of warm cookie, Transfer to cooling rack.