These delicate and delicious cookies come from Denmark, where they are called Citronsmåkager. They look typically Scandinavian with the light color and white-on-white aesthetic. But don’t let that fool you that these are therefore bland cookies. They have a light lemon flavor but a delicate sweetness. The light color allows the delicate flavor, which could be overwhelmed by too much browning, to come through. They would be good for any time of year, but consider adding these to your Christmas cookie tray.
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 4 eggs
- 2¼ cups all-purpose flour
- 2 teaspoons lemon extract
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- water as needed
- Preheat the oven to 350° and lightly grease cookie sheets, or line with parchment paper.
- Cream the butter and sugar together.
- Add the eggs, one at a time, and beat until will mixed.
- Add the flour and beat until the mixture is light.
- Blend in the lemon extract.
- Drop by rounded teaspoonfuls onto the baking sheets. (A number 100 disher is an excellent choice for this.) The cookies should be placed approximately 2 inches apart.
- Bake 6–10 minutes until the cookies are firm and just beginning to brown around the edges. Keep watch on your first cookie sheet for the right time for your oven, being very careful not to let them extensively brown.
- Meanwhile, mix the powdered sugar, lemon juice, and enough water to make the glaze.
- Remove cookies to a covered table to cool
- Drop a half-teaspoon of lemon glaze on each hot cookie.
—Recipe adapted from The Great Scandinavian Baking Book