This recipe resulted from an identity mixup in my family cookbook (long story... read on if you’re interested) These cookies have a great texture, and the glaze makes them absolutely delicious. Puffy little mounds, topped off with a tart sweet glaze - these are a great alternative to heavy frosted cookies.
About twelve years ago I compiled all my favorite recipes into a scrapbook/cookbook for my family. It was a labor of love (emphasize the word LABOR) - and they tell me they use it all the time. Since I’ve started this blog (about 5 years ago now) - my kids keep asking when I’m going to blog about those family favorites in the family cookbook. I decided to do that again - this being the first one in a long time.
This recipe was filed under “Butterscotch Cookies”. But when I started to make them tonight, I discovered they are NOT the Butterscotch Cookies I thought they were. By then, it was too late to change - so I forged ahead and finished them. And... are they ever amazing!
They reminded me of the texture of Oreo Cakesters - light & pillowy, but with a wonderful light lemon flavor.
They are soft and moist, without being heavy. Since shortening is used instead of butter, they stay fresh much longer. I’ve found when I use butter in cookies & cakes, it’s harder to have a light texture like this. The jury is still out which is “better” for you anyway - butter or shortening (“better” probably isn’t the best adjective here... but these are COOKIES, and I just don’t worry about cookies being healthy)
Since they are lemon-flavored - I did a quick search on the web for a lemon glaze. Don’t turn up your nose when you read what’s in it... it’s a perfect match, adding just enough “tang” to compliment the lemon.
These aren’t show-stopping cookies to look at, but you just might change your mind when you try them.
For the recipe, go to: