I know that "autumn" & "lemon" don't always go hand in hand. But today, I wanted something full of zesty lemon flavor. A mere lemon cake was not enough. So lemon cookies. With lemon icing. Sometimes you just need something really fresh on a chilly fall day. These lemon cookies are super simple and very lemon zingy. The cookies are pretty good, but the icing makes them something semi-celestial. And alluring.
(We had a very hard time finding a fitting adjective for these cookies. We also considers subLEMONal, luxurious, and lusty. Beware.)
1 lemon cake mix
1 stick (1/2 cup) butter, softened
1/3 cup water
2 tsp fresh lemon zest
Combine all ingredients in a medium sized bowl. Shape cookies into small balls, about 1 inch in diameter (the cookies spread out & get very thin). Bake at 350ºF for about 9 minutes.
Note: This icing is more like a glaze. It should be thin. Don't worry. It will all work out in the end.
3 tblsp. cream cheese
3 tsp fresh lemon zest
2 cups powdered sugar
2 tblsp. milk
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice (a blend of ginger, cinnamon, allspice,
the juice of one fresh lemon
In a medium bowl, combine cream cheese, milk, and the lemon zest. Beat with a hand mixer on high until smooth. Add nutmeg & pumpkin pie spice. Stir in powdered sugar. Add lemon juice & blend until smooth.
Once the cookies have cooled (at least a little--I know you're impatient), drizzle the icing over the top. Enjoy!