I am hosting a small Christmas party at my house for the holiday and it’s the first time in a long time that I felt the need to try to decorate my house. I wanted to keep it simple and not spend a fortune on decorations that I would have to stuff in my basement all year long. I have some beautiful magnolia trees at work and I carefully pruned some branches, brought them home and created this lovely wreath.
I’m really happy with the way it turned out and it’s the perfect project for someone that’s not too crafty. I am just so glad that I ended up with a completed project. I am the queen of starting projects and then deserting them before I finish them. I started with a styrofoam wreath base and just layered the leaves on the form in concentric circles, I filled it in as I went and since the leaves have a nice big stem on them I didn’t need to glue or wire them onto the frame. I also wanted something big to cover a pair of doors in my living room so I ordered giant macrame rings that only cost $3.00 each and used some greenery that I got at my local nursery to create these beauties. I wanted to have something that would be unique and I couldn’t be happier with the results.
After my crafting adventures I wanted this weeks recipe to be simple and easy to put together. Meyer lemons are starting to show up at the market and I just love the beautiful color and bright citrus flavor they give to sweet and savory dishes alike. Slightly sweeter than regular lemons they give these cookies a nice lemon kick without being too tart. The cookie is soft and chewy similar to a snickerdoodle but loaded with bright lemon flavor.
I hope that you have a wonderful holiday season filled with good food, friends and beautiful memories! For more recipes and to check out my homemade gift wrap visit me at www.scalingbackblog.com.
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs
2 tablespoons fresh meyer lemon juice
3/4 teaspoon pure vanilla extract
Pre-heat oven to 350 degrees. Set out 2 sheet pans. Whisk to combine the flour, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
In an electric stand mixer cream the butter in the bowl for about a minute and then slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 3 minutes.
Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the lemon juice and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
Using a small cookie scoop portion out about 1 1/2 tablespoons of the dough, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
Bake the cookies for 13 to 14 minutes, until the surface of the cookies have cracked and puffed up. Cool the cookies on a wire rack and serve.
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