I love the bright taste of lemon in desserts, so today I’m sharing two cookie recipes featuring lemon. The first, Lemon Egg Biscuits, is a recipe my mom gave me; it’s less sweet than a traditional cookie and I love to include it in cookie arrangements for those who don’t like chocolate and want something “plainer”. Lemon Poppy Biscotti is a newer recipe I had found online when looking for something a little different to try; now it’s one of my favorites.
Lemon Egg Biscuits
3/4 cup sugar
3/4 cup oil (I actually used olive oil)
6 tbsp milk
6 tbsp water
2 tsp lemon extract
3 tbsp baking powder
a pinch of baking soda
4 1/2 cups of flour
Preheat oven to 450 degrees. In a large mixing bowl, add the eggs and fluff well with a hand mixer.
Add the sugar, oil, milk, water, lemon extract, baking powder and baking soda and mix well.
Add flour very gradually. I add in one cup at a time, beating well after each addition. (A little tip, from my own experience: keep track of the cups of flour you are adding in. I have gotten distracted before by the kids and forgotten how many cups of flour I had already added (was that 2 cups…or 3?)) As you continue to add the flour, the dough will become thick and sticky; if your mixer can’t handle it, switch to mixing it by hand using a wooden spoon.
Using a 1/2 tbsp measuring spoon, scoop out some dough and roll it in your hands to make a ball. Place on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, until the bottom of the biscuit is browned.
You can frost these cookies with a powdered sugar icing (Combine 2 cups of powdered sugar and 3 tbsp of milk. I also add a 1/2 tsp of lemon extract. Frost the biscuits and then I top with sprinkles)