I had a slightly traumatic experience Friday morning. I went to scan something and my computer told me I needed to restart to install updates. I usually just click “restart later” but for some reason, I clicked “restart now,” and was then met with this screen.
Frozen just like that. Any attempts to revive the computer were futile. Mike thinks he can save it, but it’s a $300 netbook that I’ve had for two and a half years, use constantly, and carted all over Asia. It was probably time for an upgrade anyway.
After that, the rest of Friday was pretty good. I was planning on taking a rest day, but ended up running a mile and a half with my PE kids (and doing tons of burpees. So fun.) Friday night was, as always, pizza night.
This week it was super simple: just marinara, mozzarella, a little cheddar, and some canned pineapple. One of my favorite combinations!
Oh, and I made some cookies. Mike really liked these; I wasn’t quite as sold. I always get really excited when I see Meyer lemons, so I buy a bunch, bake something with them, and then remember that I like regular lemons much better. Meyer lemons just remind me of gin for some reason, and that’s not really something I like to be reminded of.
But if you do like them, and you are looking for a nice simple cookie to make with them, here you go!
Ingredients
- 1 1/4 cups sugar, plus extra for rolling
- zest of three Meyer lemons, divided
- 2 sticks unsalted butter, softened
- 2 large eggs
- 1/3 cup Meyer lemon juice
- 1 tsp vanilla
- 2 3/4 cup all purpose flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
Instructions
- Preheat the oven to 350 F.
- Cream butter and 1 1/4 cup sugar until light and fluffy. Add zest of two lemons, eggs, lemon juice, and vanilla and mix well.
- Stir together the flour, salt, and baking powder in a separate bowl.
- Add to the butter mixture and mix on low until combined.
- Put about 1/4 cup sugar in a bowl with the zest of one lemon. Roll about 1 tbsp of dough at a time into a ball then roll in the sugar. Place on a Silpat or parchment-lined baking sheet.
- Bake at 350 for about 9 minutes. Cool on a wire rack.
- 5) Preheat oven to 350 degrees. Drop spoonfuls of dough onto a lined baking sheet. Sprinkle tops of cookies with reserved lemon sugar. Bake for 9-12 minutes until just turning golden on bottoms.
(adapted from Tall Grass Kitchen)
These look wonderful!
that pizza combo sounds awesome. i will have to try. i like cheddar and pineapple together. boo for computer drama. just went through it last fall and splurged for a macbook. in love!
Truth: I don’t know that I’ve had a Meyer lemon. I’m rather fond of regular lemons, but I do like gin, so maybe I’ll like Meyer lemons too… Now I’m gonna be on a mission to find them and make these cookies! Oh, and I looooove pineapple on pizza too!
My Mike and I just bought a Meyer lemon tree, so this recipe is here just in time. Thank you!
I hate computer issues. I always seem to have them at the worst time. Although, I’m with Mike – I’m thinking yours probably has an easy fix.
I’ve been wanting to make these for weeks, finally got meyer lemons at Whole Foods today and man are they tasty! I added another lemon’s worth of juice for the last few batches as I wanted a litttttle more lemon flavor– but these get two thumbs up!
Making these lemon cookies tonight!!!! They smell delicioso!!!
Used regular lemons and added a 1/2 cup extra of sugar.