I just picked up a huge box of Meyer lemons at Costco and was looking for a way to use them up. So I searched the internet and this recipe popped up over on The Cooking Channel’s website.
After I read the ingredients and drooled over the picture, I knew I just had to make these. They did not disappoint and I won’t be sharing how many I ate on my own before my kids got home from school. You’d judge me.
1 3/4 cups flour
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
Zest of 4 Meyer lemons
1/2 cup powdered sugar
8 tablespoons unsalted butter,softened
1 cup granulated sugar
3/4 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Line 2 baking sheets with silpats and set aside.
Whisk the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large mixing bowl and set aside.
Sift the powdered sugar on to a plate so there are no lumps and set aside.
In a stand mixer fitted with a paddle attachment, beat the butter for about 20 seconds. Increase speed to medium low, and slowly pour in the sugar. Cream the butter and sugar on medium speed for about 2 minutes.
Scrape down the sides of the bowl with a spatula then add the eggs one at a time, mixing until incorporated. Add the vanilla and beat until blended.
With the mixer off, pour in the flour mixture and mix on low until combined.
Roll 1.5 tablespoon-size balls of dough and then roll the balls in the powdered sugar. Place 2 inches apart on the prepared cookie sheets and bake for 13 to 14 minutes, or until the cookies have puffed and the outsides have cracked. Cool completely before serving. Enjoy.
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