Sugar Cookies with a Lemon Glaze

Like all great recipes, this one comes from my grandmother.  Being the slovak that she is, if she could use lard for everything, she would.  Unfortunately for her, here in America, her doctor says no and the pescetarian in me thinks that is just gross.  But as far as I’m concerned, the real secret to fluffy sugar cookies is crisco.

Simple Sugar Cookies
2 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 C Shortening
1 1/2 C Sugar (I subbed Splenda this time around)
1 Egg
1 tsp Vanilla

As with all cookies, combine dry ingredients and then mix in the shortening, egg and vanilla.

Bake at 375 degrees for about 10 minutes.  In my opinion, these cookies should be a tiny bit golden brown on the edges and never over-baked.

Lemon Glaze (simplest thing in the world and it sounds really fancy)
1 C Powdered Sugar
1/4 tsp Lemon Zest
1 TBSP Lemon Juice
2 Drops Yellow Food Color (optional)

Just whisk this up in literally 30 seconds.  I added yellow food coloring just to make the cookies a little prettier but it’s definitely not necessary.  I usually take the lazy-man’s approach and wait until the cookies cool and then dip them directly in the glaze.   This is the least messy option.

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Cinnamon Butter

There’s a place in Malvern, PA called King Street Grill that we used to go to while skipping school for brunch.  They have the best cinnamon butter in the entire world.  I frequently have some serious cravings for the stuff but never have enough motivation to actually make any for myself.  I finally stirred up some gumption and made a little for our breakfast…and now I’m going to make some more to store in my fridge.  My polish roots mean that I looove butter so I probably eat a little more than the average person but this is a necessity for breakfast lovers.

1/2 cup butter, whipped
2 teaspoons brown sugar
1 teaspoon sugar
2 teaspoons cinnamon