Here's another recipe making the most of my neighbor's ever-laden Meyer lemon tree. According to the boys, these are the tastiest cookies to have come out of our oven in a while and that's saying something, as someone or another in my house of men is always whipping out a batch of something or other for the lunch bags!
2 sticks of unsalted (Clover) butter
2 - 3 tsp of finely grated Meyer lemon zest
1 cup of baker's sugar (plus a little extra)
1/2 tsp salt
1 large egg
1 large egg yolk
2 tsp vanilla
2 1/2 cups of organic baking flour
Cream Meyer lemon zest, sugar, butter and salt with an electric mixer, gradually adding in egg yolk, egg and vanilla. Stir in flour until blended. Form a doughy disc and wrap in plastic. Chill in the fridge for an hour or two.
Preheat oven to 375°F. Roll out dough to 1/8 inch thickness. Use a cookie cutter to cut out circular cookies on a well floured surface, avoiding too much reshaping and handling. Prick the tops of the cookies with a fork and sprinkle on a little extra sugar.
Bake on a cookie sheet around seven minutes, until lightly browned on the edges, transfer to a cooling rack before serving.
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