Lemon Cookies

I LOVE lemon.  I am always looking for new lemon recipes.  This one is a very fast, simple, and basic lemon cookie recipe.  They taste SO yummy, too.

Here is what you need:

1/2 Cup Butter, softened

1 Cup Sugar

1 Egg

1 tsp lemon zest

1 Tbsp lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 Cup flour

1/2 Cup powdered sugar

1) Preheat oven to 350 and spray/grease cookie sheets.

2) Cream together butter and sugar until fluffy.  Add the egg, lemon zest, and lemon juice.  Whip it together.  Add the dry ingredients except the powdered sugar.  Mix until moist.

3) Put the powdered sugar on a plate or platter.  Form the dough into balls (I used a tablespoon cookie drop) and roll each dough in the powdered sugar.  Place on a cookie sheet.

4) Bake for 9-11 minutes until the bottoms are just starting to brown.

Like I said, I used the tablespoon cookie dropper and ended up with 20 cookies.  I would definitely double the recipe if I use that scoop again.  I also did not actually measure the lemon zest or juice.  I LOVE lemon, so when I make them again and choose not to measure, I will be adding more zest and juice.  I do not know if what the recipe calls for is sufficient.

Lemon Zucchini Bread

Anyone you has every grown zucchini knows that it grows like a weed and that there is more than enough to go around an entire neighborhood.  Hands down, my favorite thing with zucchini is either zucchini bread or zucchini carrot muffins.  So, I am always on the watch for new recipes to try with my zucchini. 
This recipe is so GOOOOOOD....it combines a lemon bread and zucchini bread into Lemon Zucchini Bread.  It may not be a combination that one would think "normal" but it was so yummy, and I am happy to have another zucchini usage.

Here is what you need:
2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 Cup Oil
2/3 Cup sugar
1/2 Cup Buttermilk
Juice of 1 lemon
Zest of 1 lemon (I personally am going to use 2 next time, BUT I LOVE lemon)
1 Cup grated zucchini

1) Blend together eggs, oil, sugar, buttermilk, lemon juice, and lemon zest.  Then add zucchini and mix well.
2) Add in the flour, baking powder, and salt.  Mix until blended but do not over mix.
3) Bake in a preheated 350 degree oven for 40-45 minutes.  Cool in pan for 10 minutes and then on wire rack.
4) Make glaze and drizzle over top (optional).

Lemon Glaze
1 Cup Powdered Sugar
Juice of 1 Lemon