Cookies:
1 1/2 sticks of unsalted butter (room temp)
3/4 cup sugar
2 egg yolks
1/2 t vanilla extract
1/4 t salt
2 cups flour (all-purpose)

Glaze:
1 cup powdered sugar
2T lemon juice (fresh)
1 t grated lemon zest

Mix butter & sugar until fluffy, add egg yolks, vanilla & salt until combined. Slowly add flour until incorporated.

Divide dough in half, roll into logs (1 1/4 inch diameter), refrigerate about an hour

Preheat oven to 350. Slice cold logs into 1/4 inch slices and place on cookie sheet (sprayed or parchment) about 1 1/2 inches apart. Bake 16-20 minutes. Cool on cookie sheet for 5 minutes, then transfer to cooling rake until completely cooled.

Whisk together glaze ingredients until thick, but pourable (using more lemon juice as necessary). Drizzle or dip each cookie and let set.

This dough can also be frozen for up to 2 months in the logs shape.

I have not tried this yet, but adding lemon juice or zest to the cookie itself might also be yummy and add more lemon flavor.

(Original idea from Real Simple magazine’s December 2008 edition page 250)

1. Tacos (with seasoned taco meat, lettuce, diced tomatoes, salsa, shredded cheese, sour cream, Tabasco, taco shells)
2. pan-fried wild Pollock, rice & side salad (with tomato, cucumber, bell pepper, dressing)
3. Frozen pizza & side salad
4. Beef pot roast, potatoes, carrot, onion & gravy
5. Roast beef hash made from leftovers & side salad
6. Spaghetti & homemade meatballs
7. Quiche (with minced broccoli, breakfast sausages, diced ham, cheddar cheese, onion, & mushroom)

1/4 cup chickpeas (rinsed & drained)
1/2 cup grape tomatoes sliced in half
1/4 cup crumbled feta cheese
1 tbs. lemon juice
2 t. olive oil
1 t. dried oregano
pinch of salt & pepper

Combine all ingredients in a bowl. Refrigerate for a couple of hours to let the flavors come together. This makes one serving and is a great lunch idea.

The above recipe has been altered from the original to accommodate our family tastes.
If you are interested in the original recipe, it can be found in Everyday Food, Jan/Feb 2003, page 16.

This family needs a place where we can access our recipes. It needed to be organized and easy to use. This blog will be a collection point for the recipes we use daily and the new ones we want to try someday. When possible, we will attribute the recipe to the original source so credit is given where credit is due.