Martha's Meyer Lemon Cookies

 Brighten your Monday with Martha's Meyer Lemon Cookies.

Since Martha has gifted me twice with these impressive-looking lemons (double the size you'd find in a grocery store) I thought I should name the cookies after her. I wish I had her lemon tree. 

DID YOU KNOW? 
Meyer lemons are thought to be a cross between regular lemons and tangerines or oranges. Once you know this, the color and flavor are pretty much what you would expect. A bright, yellowy-orange and a flavor that's zesty and tart but with a slightly sweet edge. They have a pretty short season but do pick some up when you see them. They're a great way to add a slight change to the flavor of things normally using lemons. Note regular lemons can be used for this recipe too. 

The recipe makes about 24 cookies and is adapted from mybakingaddition.com

Cook's Notes: The cookie when dusted with powder sugar is a bit reminiscent of Russian Tea Cakes and ever so GOOD! The lemon flavor is subtle so if the lemon flavoring is your thing I would increase the lemon liquid to 1/3 cup. 

Ingredients: 

• 2- 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• Zest of 4 Meyer lemons
• 1/4 cup lemon juice
• 1/2 cup sweetened shredded coconut
• For Rolling:1/2 cup powdered sugar

Directions;

• Preheat oven to 375 degrees.  Line cookie sheets with parchment paper or a silicone baking mat.
• Toast coconut and set aside. 
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
• Using an electric mixer, cream together the butter and sugar until light and very fluffy; about 4 minutes.
• Beat in egg, vanilla extract, Meyer lemon zest, and juice.
• Slowly incorporate the dry ingredients and toasted coconut into the butter and sugar mixture.
• Roll rounded 2-1/2 tablespoons of dough into balls and roll in powdered sugar. Place on prepared cookie sheet about 1 1/2 inches apart.
• Chill in refrigerator 20 minutes. 
• Bake in preheated oven for 8-10 minutes, or until very lightly browned.
• Allow cookies to cool on cookie sheet for a few minutes before removing to cool on wire racks. Redust with powdered sugar.