One of my absolute favorite activities is flipping through cookbooks and flagging down all the delicious, as-yet-uneaten recipes living between the covers. When I close the book and see that the profile resembles more college notebook with its rainbow of Post-It tags, I know it's a keeper and it excites me to no end. ;)
One Girl Cookies provided that same joy. I've had this beautiful book for almost a year, but it had taken me nearly that long to finally crack open the spine and get baking! It's filled with gorgeous, cozy, homey recipes that are quite easy to tackle at home and share with anyone who has even the mildest sweet tooth. These divine buttermilk cookies - almost biscuit-like in texture - are right up my alley: simple, tangy and lemony through and through. Of course, I took the liberty of upping the amount of lemon zest called for, but I couldn't help myself! These absolutely live up to their name of being perfect teatime accompaniments and are just what the doctor ordered to brighten up a cold winter's day.
I'm so excited to pop into one of their Brooklyn storefronts sometime soon!
Notes: I used Meyer lemons, which are a bit more sweet, this time around because that's what I had on hand. I'm sure they'd be even more bright and fresh with regular ol' lemons. I also had some dried lavender hanging around and sprinkled just a touch on a few cookies because I thought they'd be pretty. :) They actually lent a nice, subtle floral note, but I wouldn't add anymore than I did.
Buttermilk Tea Cookies with Lemon Glaze & Poppy Seeds
(we skipped the seeds this time, but these would make the perfect cookie version of the popular muffin!)
Courtesy of One Girl Cookies via The Daily Meal
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1/2 teaspoon grated lemon zest (I used the zest of a whole Meyer lemon)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup buttermilk
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 1/4 cups confectioners' sugar, or more as needed
1/4 cup poppy seeds, for garnish
In a medium bowl, whisk together the flour, cornmeal, lemon zest, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed for 1 minute. Reduce the speed to low, and mix in 1/3 of the flour mixture and then ½ of the buttermilk. Scrape down the bowl. Add another 1/3 of the flour mixture and the remaining buttermilk.
Remove the bowl from the mixer, and fold in the remaining flour mixture with a rubber spatula until it is fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.
When you are ready to bake the cookies, prepare the lemon glaze: In a medium bowl, whisk together the lemon zest, lemon juice, and confectioners’ sugar. The glaze should be as thick as glue. If the glaze is too thin, thicken it with additional confectioners’ sugar. Set it aside.
Preheat the oven to 350 degrees. Remove the dough from the refrigerator. Using a small cookie scoop or a spoon, place 1-tablespoon rounds of dough onto a parchment paper-lined baking sheet, leaving 1 inch between cookies.
Bake the cookies for 14-16 minutes, until they are golden around the edges. Let the cookies cool for 5 minutes on the baking sheet.
While the cookies are still warm, drizzle a small amount (about ½ teaspoon) of the lemon glaze over each cookie, and then sprinkle on 1⁄8 teaspoon of the poppy seeds. Transfer the cookies to a wire rack to cool completely.