#sundayyumday

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It finally feels like fall here in Southern California - however, I'm not sure it's going to last long, so I'm taking full advantage of it today. 

Usually, I catch a cooking bug this time of year - and today, I threw a beef stew in the ol' Crock Pot, and prepared some lemon (I love any and everything lemon - soap, lotion, candles, etc.) cookies with lemon cream cheese frosting, as well as Nestle Toll House chocolate chip cookies. All in all - a blissful combo of home-filling aromas! 

I posted the lemon cookie recipe below, in case you want to make these dreamy delights yourself! 

Lemon Frosties
Prep time: 15 minutes
Chilling time: 1 hour
Cooking time: 8 minutes

Cookies
2 1/2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
1 Tbsp lemon zest
1/4 cup cream cheese
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, melted
1 egg
2 Tbsp lemon juice

1. In a bowl, whisk together flour, baking soda, baking powder, salt and lemon zest. 

2. Place cream cheese and sugar in a large bowl or stand mixer, and pour melted butter on top. Beat on medium until combined. Add egg and beat 30 more seconds, until just incorporated. Add lemon juice; reduce speed to low. Add flour mixture, then mix on slow until just combined.

3. Shape dough into a ball, and tightly wrap in plastic. Chill 1 hour in refrigerator.

4. Heat oven to 350 degrees. Line two baking sheets with parchment. With your hands, roll dough into 1 1/2-inch balls and place 2 inches apart on prepared sheets. Gently press balls to flatten slightly. Bake 8 to 10 minutes, or until edges of cookies just start to brown, rotating pans halfway. Allow to cool on pans 5 minutes, then transfer to a wire rack to cool completely.

Frosting
1 stick (8 Tbsp) unsalted butter, at room temperature
1 (8-oz) package cream cheese, at room temperature
1 1/2 cups powedered sugar
1 tsp salt
2 Tbsp lemon juice
1 Tbsp lemon zest
Pearl sugar, nonpareils, or sanding sugar - for decoration (optional)

5. In a large bowl or stand mixer, cream butter at high speed until light and fluffy, 2 minutes. Scrape down sides of bowl with a spatula, add cream cheese, and continue beating on high until smooth. Scrape down sides of bowl again, add powdered sugar and salt and mix on low until fully combined. Add lemon juice and zest; mix until combined.

6. Using a spoon or butter knife, frost cookies and top with decorative sugar. Cookies will keep up to 5 days in an airtight container. For best results, frost just before serving.

Makes 18 cookies.

Happy Sunday!