>"Rona Yuthasastrakosol"
>
>"Julia Altshuler" wrote:
><snip>
>> For today, I'll go with Wayne's idea of brushing them with lemon juice,
>> then pressing on a little sugar. I won't dip them in the juice because
>> I don't want juice on the bottom. I'm fairly certain that would burn or
>> stick to the pan.
>>
>> For the future, I love the idea of stirring the zest into sugar. In
>> fact, I often zest oranges and lemons and freeze it. I might switch to
>> zesting them and storing them in sugar.
>>
>> I'll look into extract and oils but have never loved the taste. It
>> doesn't taste horrible, but it has a sort of flavor that I can only
>> describe as artificial. Maybe I've been buying the wrong stuff.
>>
>> The frozen concentrate lemonade is a good one too. I've used it in
>> cakes and will consider it for cookies.
>
>I really think the lemon glaze (or was it an icing?) that Sheldon linked to
>would be your best bet (in addition to making lemon sugar with the zest, as
>you mentioned). There's a guy I buy lemon cookies from during the summer
>(he has a stall at the Farmers' Market) and he uses a glaze to sandwich two
>lemon cookies together, and then glazes both the top and bottom of the
>sandwiched cookie (or maybe just the top, I can't remember now). He uses
>lemon juice in the glaze, and adds zest to it (as well as having zest in the
>cookie, too) and the result is very lemony. Martha Stewart has a Lime
>Meltaways cookie recipe that I think is very similar to the cookie my
>Farmers' Market guy makes. I've been thinking of trying it and just using
>lemon instead of lime, but haven't gotten around to it, yet.

Yep, if true fresh lemon flavor is what's desired only *uncooked* fresh lemon
will do.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."