It’s spring for most people (with the exception of those areas of Canada and the US that are still getting snow, ouch!) and I decided to honor the occasion with some tasty lemon sandwich cookies. They were cut into fun flower shapes using my mini cutters and were devoured in approximately 2 hours by the entire family. Yum!

There’s something about a soft cookie with icing splooshing out the middle . . . the flavor of sweet and sour lemon icing filling your mouth . . . it’s wonderful. Try these.

Spring Lemon Cookies

Makes about 2 dozen sandwich cookies

4 c. flour
1.5 c. sugar
2 tsp. baking powder
2 eggs
3/4 c. butter, melted
1 tsp. lemon juice
1 tsp. lemon zest

Preheat oven to 350°.

Cream sugar and eggs together with lemon juice. Pour in butter while stirring.

Beat in flour, zest and baking powder. Roll out on a floured surface to 1/4″ thickness.

Cut out your cookies and bake on an ungreased baking sheet for 10 min. or until just barely golden (if you want crisp cookies, leave them in another minute or two). Let cool before you ice.

Lemon Icing

3-4 c. icing sugar

3 Tblsp. lemon juice

2 Tblsp. margarine, softened

Blend margarine and 2 c. icing sugar. Add the lemon juice and stir until smooth. Add icing sugar to get the desired stiffness.

Spread a little icing on one cookie and press it against another to make your sandwich cookies. Serve and watch them disappear.