Sunshine Thins

When I was trying to describe these to Jacob (as I was making them), the only thing I could come up with was "lemon glazed butter things." But after one bite, I knew exactly what they reminded me of... sunshine. Hence, the name, obvi. One bite and I was able to breathe easier, smile, and relax... something I haven't been able to do in weeks. Maybe it was the way that these cookies are airy and light and just melt in your mouth. More likely, it's probably the tangy-sweetness of the lemon glaze, which is by far one of my favorite scent and tastes. Either way, I am impressed with this largely made-up recipe, and suggest you make it straightaway.

Sunshine Thins

Ingredients:

• 1/2 c (1 stick) of butter at room temperature
• 3/4 c sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 c flour
• 4 tbsp lemon juice, separated
• about 2 c powdered sugar

To Make:

1. Preheat oven to 350 degrees F. Cover baking sheet with nonstick foil.
2. In large bowl, cream together butter, sugar, egg and vanilla until light and fluffy. Add vanilla and 1 tbsp lemon juice, and mix thoroughly.
3. Place powdered sugar in a small bowl. Form dough into 1" balls (careful... very sticky <-- that's what she said) and roll each ball in powdered sugar, placing on baking sheet. Then roll balls in powdered sugar for a second time. Place about 1.5" apart on the baking sheet.
4. Bake for 8 minutes in the center of the oven. Rotate pan. Bake for another 8 minutes, or until golden around the edges.
5. Let cool for a few minutes. While they are cooling, mix remaining powdered sugar with lemon juice incrementally until a glaze is formed. Top cookies liberally with glaze.

Some Notes:

• If you want to go for presentation, when you rotate the cookies, you can fork-press them a la peanut butter cookies. It makes them pretty!
• Next time, I think I'm going to sprinkle turbinado sugar on after the glaze, for presentation and texture.

Mexican Tea Cakes

These cookies were my second contribution to ATH 305's cultural fiesta. They were easy to make only hours before the event (although I would suggest planning ahead... see my notes), and went over very well. I can always remember my mother making these as Christmas cookies, so it was interesting to see them in a new light.

Mexican Tea Cakes

Adapted from Gourmet

Ingredients:

• 1 c. softened unsalted butter
• 3 c. powdered sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 2 1/4 c. all purpose flour
• 3/4 tsp. salt

To Make:

1. Cream together butter and 1/2 c. powdered sugar. Beat in vanilla, and add flour, cinnamon, and salt until just combined.
2. Chill for at least 6 hours.
3. Preheat oven to 375 degrees F. Butter 2 baking sheets.
4. Roll dough into 3/4 inch balls and place 2 inches apart on baking sheet. Bake for 8 to 10 minutes, until bottoms are golden brown. Immediately roll cookies in powdered sugar and let cool completely. After cooled, roll in powdered sugar again.

Some Notes:

• In the interest of time, I skipped the chilling in step 2. I would NOT recommend doing this. The cookies turned out slightly flattened (as you can see in the picture) instead of perfectly round.