Julia Altshuler wrote:
> I want to make buttery lemon cookies. I started with a recipe from a
> magazine. I can't remember which one, but the recipe seemed fairly
> standard consisting of butter creamed with sugar, egg, vanilla, flour,
> lemon zest. These were refrigerator cookies so the dough was rolled
> into a log and refrigerated overnight. I was pleased with the result as
> far as ease of preparation, texture, butteriness, crumb. They didn't
> have the intense lemon flavor I was hoping for.
>
> I decided to make them again tripling the amount of grated lemon zest. I
> couldn't find the recipe I used the first time (had written it on a
> scrap of paper in the library) so I used the recipe for refrigerator
> cookies in Joy of Cooking tripling the lemon zest. The dough is in the
> refrigerator as we speak.
>
> Question: To get an intense lemon flavor on the cookies, instead of
> pressing them in granulated sugar before baking, might I brush them with
> lemon juice mixed with sugar? I'm thinking the flavor would be right,
> but I'm worried about them burning on top. Or is there some other
> reason not to do this that I haven't thought of? I've got 3 naked
> lemons sitting in my fridge with no zest on them.
>
> --Lia


Li, if the lemon cookies you are planning to bake are good, please,
post the recipe. I am looking for just such a cookie and I have not
found one that is really good. Thank you.

Margaret