We're packing lunches this week. Next year I plan to try my hand at really cool Bento-style lunches. Bento fits in with my cooking style: fresh, whole foods -- as unprocessed as possible. It also uses all the senses, which really appeals to me. But this year, it's just regular old lunch box lunch. And tomorrow, my lunch box crowd gets Triple Lemon Cookies. Mmmmmmm...
Triple Lemon Cookies
makes about 18 large cookies
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- the juice AND rind of 2 lemons
- 1 1/2 tsp baking soda
- 2 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 3/4 cups all-purpose flour
- 1 1/2 cups confectioner's sugar
- 3 Tbsp lemon juice (fresh!)
- the zest of 1 lemon
How it's Done:
- Preheat oven to 400 degrees.
- In a mixing bowl, cream butter, shortening, and sugar. Add eggs, one at a time, beating well between each addition. Scrape the sides of the bowl. Add the lemon juice and zest, and beat well.
- Combine flour, baking soda, cream of tartar, and salt in a medium bowl. Slowly add to wet mixture, scraping sides of bowl often. Beat until well combined.
- Drop by tablespoon onto ungreased cookie sheets. Bake 10 minutes or so, until sides are slightly browned. Remove from cookie sheets right away and let cool on wire racks completely.
- Combine glaze ingredients in a bowl. Spread generously over cookie tops. Leave them to set on the counter.
- Devour them mercilessly. :) Alternatively, save them for the lunch boxes like you're supposed to.