Monday, December 12, 2011

Lemon Meatballish Cookies

A couple of years ago Tracy from Ra Cha Chow posted a desire to have the lemon meatball cookie recipe from Wegmans.  I have been on a mission ever since because I really like them too.  It is really hard when your a baker (at least it is for me) to buy a cookie I feel I should be able to make easily at home.  It's kind of been in the back of my mind ever since.

About a couple weeks ago I started going through my recipes, all my magazine clippings and what not.  Initially I was looking for what Christmas cookies I would make this year.  But of course it turned intoa  project of going through all my recipes and whittling them down and organizing them. Its good but why did I get inspired to do that at the busiest time of the year. Anyway I saw a recipe from Wegman's magazine called lemon cookies.  I read the directions and I thought, "this is it!".  

When you make these cookies, pretend lemon is your best friend. Invited her to the party- keep having her join in on the fun. Add lemon here, add lemon there. That's about the only thing I would change at this point.  Use lemon juice instead of milk for the glaze or use a ton of lemon zest in it.  Add way more lemon zest to the recipe itself.  Next time I may even add lemoncello instead of lemon flavoring because quite honestly I was surprised by the fact that the lemon flavoring really didn't add all that much lemon flavor to the final product.

Lemon Meatballish Cookies
Adapted from this recipe at Wegman's

1 cup shortening (I used Earth Balance natural shortening)
1 1/4 cups granulated sugar
4 eggs
1/3 cup plus 2 Tbsp sour cream
2 1/4 teaspoon lemon extract
1 teaspoon vanilla extract
Grated zest of 2 lemon s
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder

1 cup confectioners' sugar
2-3 Tbsp warm milk  or lemon juice instead
1/2 tsp juice from a fresh lemon (optional- if you don't use all lemon juice)


Preheat the oven to 350F.  Spray cookie sheets with cookie spray or line with a silpat.

In a large bowl, beat together shortening and sugar until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl.

In another bowl or large measuring cup, combine flour and baking powder; add to mixture in bowl and beat just until moistened.

Shape dough into small balls, using about 1 level tablespoon for each. An ice cream type scoot is really helpful here.

Arrange about 1 inch apart on cookie sheets. Bake 10 min, until lightly browned. Do not overbake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add 1/2 tsp lemon juice if desired; stir briskly until well-combined.

While cookies are still warm dip tops of cookies into icing. Let set until icing is dry to the touch. Store in closed container.


Les rêves d'une boulangère (Brittany) said...

Sounds incredible! You chose your Christmas cookie recipe well! They remind me of rum balls because of the shape..but I like the idea of's lighter after a big Christmas meal :D

Jennifurla said...

sounds refreshing to the palate, yummy.

vanillasugarblog said...

oh my gosh lori I am so making these.

Tracy said...

I did the same thing -- got sidetracked organizing recipes when I should have been doing other things.

I'm glad we're teaming up to crack the code of this particular cookie. Yours look great! I made a batch of cookies I thought was dang close but I think the secret may be more lemon in the glaze. I'll let you know!

grace said...

what a refreshing option for a cookie tray, lori! the glaze really makes it for me. :)

bittersweetblog said...

Ha, I love the adjective of "meatballish". Very descriptive indeed! They sound great though, another cookie I'm dying to try.

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