This picture is of the cookies that were left when I went to put them away in the evening once they were cooled. The original recipe is double this amount. An additional 18-22 cookies in addition to those picture. Where are the other cookies you might ask? My husband ate them in a little over an hour. How many did I eat during this time? One…yes, you read that correctly he had 18-21 and I had 1. In the following day or so those pictured also made there way into his 6’7” body which is still skinny no matter what he eats or in what quantity. Life is SO NOT FAIR!!!
Granted these cookies are not large. They are a one (if your shoveling them in) or two bite cookie. They have a light crumbly texture that is perfect with a cup of tea etc. If you don’t have Meyer lemons use regular and they will still be tasty!
Meyer Lemon Tea Cookies
- 3/4 cup of butter softened
- 3/4 cup sugar
- 1 egg yolk
- 1/2 TBSP packed Meyer Lemon zest
- 1 TBSP Meyer Lemon juice
- 1/2 tsp vanilla
- 2 cups flour
- powdered sugar (optional)
Preheat oven to 350 degrees.
Combine butter and sugar in the bowl of an electric mixer and beat at medium speed until smooth.
Add egg yolk, Meyer Lemon zest, juice, and vanilla and beat until combined.
On low speed, gradually add flour until mixture is no longer crumbly and forms a dough.
Using a one-inch cookie scoop, scoop dough onto parchment lined cookie sheets an inch apart. Bake for 10-12 minutes or until cookies puff and start to turn light yellow/golden brown with small cracks form on the surface.
Shift some powdered sugar over the cookies while they are warm (optional) then transfer to a wire rack and cool completely. Store in an airtight container.