Not the best photo, taken on my slightly working iPhone in our hotel room. We went away for the weekend (to Philadelphia, as I previously mentioned) and I personally took it upon myself to feed everyone I encountered along the way. Once the zucchini bread was in the oven, I started on making a huge batch of lemon cookies. Of course, you can reduce it if you’re feeding a smaller crowd.
1 cup butter
1/4 cups and 1 tablespoon shortening
1 1/4 cups sugar
5 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
3 tablespoons honey
3/4 cup confectioner’s sugar
1 cup plain yogurt
2-3 tablespoons zest
Juice of 2-3 lemons (3 stubborn lemons, 2 juicy lemons)
1/2 cup coconut (optional)
1/2 cup blueberries (optional)
sugar crystals (optional)
In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon juice. Add dry ingredients to creamed mixture alternately with honey mixture.
Portion onto wax paper to press into rolls of cookie dough for slicing later. Place some of the dough onto the center of a sheet of wax paper. Pull half the sheet over so the ends meet. Use the edge of a baking tray to force the dough into the desired roll shape. Tuck the ends in to close.
Refrigerate (or freeze if you’re in a hurry) until firm (about 4 hours).
Remove from fridge and unroll wax paper. Cut into 1/4 inch thick slices. Press blueberries into dough, dunk in sugar crystals, or sprinkle coconut on top, if desired.
Bake at 325 degrees F for 12-14 minutes or until golden brown. Remove to wire racks.