Since Rosie had health issues in December, I didn’t get around to baking cookies from my Aunt Dee’s Cookie Cookbook like I wanted. So, I’m going to continue to bake the recipes throughout the year. Yesterday, I found a bottle of lemon juice in the fridge that we bought for a holidays and I hated to trash it. Luckily, I found Lemon Cream Cookies in her book and thought I’d give it a whirl.
If you recall, my aunt wrote this cookbook back in 1966. Lots has changed since then so some of the recipes still work without modifications and others don’t. This one does it needs a couple of tweaks. The original recipe called for heavy cream or evaporated milk. But, when I took the cream out of the fridge, it wasn’t expired but it was no longer liquid. I had no choice- I was forced to use evaporated milk. These cookies need the full flavor and richness of the cream so I’m not even including the other option in the recipe. However, my batch and yours may not look the same because I used the lesser fat option making my batter super sticky.
Originally, this recipe is for a drop cookie and I tried that method first. However, the cookies looked more like drop biscuits than cookies and I wanted a prettier cookie. For the next batch, I rolled the batter into balls, making a more attractive, uniform cookie (see the picture below for the difference). Using heavy cream will also “smooth” out the cookie’s appearance. Also, if you’re a real lemon lover, you may want to add some lemon zest to the recipe to make it fuller in flavor.
These Lemon Cream Cookies are a perfect year-round staple because they’re light in flavor. All of us liked them and agreed we’d make them again with changes. If you get a chance to bake them, let us know what you think.
- 1 cup shortening
- 2 cups sugar
- 4 cups sifted flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. nutmeg
- 2 eggs, beaten
- 1/4 cup cream
- 3/4 cup bottled lemon juice
- Cream together shortening and sugar.
- Sift together flour, baking soda, baking powder, salt and nutmeg; blend into creamed mixture.
- Combine beaten eggs, cream and lemon juice; add to creamed mixture.
- Roll a teaspoonful of dough into round ball and placed on parchment paper lined baking sheet.
- Bake in 375 degree oven for 10-12 minutes.