Cranberry Bliss Bars

Starbucks has good sweets as well as expensive coffees.  I, for some reason, am baking up a storm.  I have made honey bun cake for the eleventh time, a lemon blueberry loaf that disappeared in one day and now I am off to the market for the fixings for Memorial Day week end. Some of my gang will be missing, but Cincinnati will be in full swing.  So off I go for the turrkey George is preparing on a grill, and the ingredients for Starbucks tasty squares...and more blueberries for that delicious loaf that went missing so quickly.

Cook Time: 30 minutes

Yield: 1 (9x13) pan

A copycat recipe for Starbucks famed Cranberry Bliss Bars with cranberries, white chocolate, ginger and a cream cheese frosting.

Ingredients

1 cup butter, softened

1 1/4 cup packed brown sugar

3 eggs

1 teaspoon vanilla extract

1 + 1/2 cups flour

1 teaspoon ginger

1/4 teaspoon salt

1/2 cup dried cranberries, rough chopped

1/2 cup white chocolate chips

1/3 cup candied ginger, minced

Frosting:

4 ounces cream cheese, softened

1 + 1/2 cups powdered sugar

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 teaspoon grated lemon zest

Drizzle:

3 tablespoons dried cranberries, rough chopped

1/3 cup white chocolate

Instructions

1. Preheat oven to 350 degrees F. and grease and line a 9 x 13 inch pan with parchment paper.
2. Beat butter and sugar together until fluffy; add vanilla and eggs one at a time, beating well after each addition. Sift together flour, ground ginger and salt and beat in until fully incorporated. Batter will be thick.
3. Fold in cranberries, chocolate and ginger. Spread the batter in the pan and bake for about 30 minutes or until light golden. Cool cake on wire rack and turn out.
Make frosting:
4. Beat butter and cream cheese together until fluffy; beat in lemon zest, vanilla, and salt; add the confectioners’ sugar a little at a time until the frosting reaches a spreadable consistency. Spread evenly over the cake and scatter cranberries over top.
5. To make the drizzle melt white chocolate in a double broiler or in the microwave; once it is smooth, use a spoon and drizzle over top of the cake.
6. Cake is easier to cut when slightly chilled; cut into squares, then triangles.

Read more: http://www.cinnamonspiceandeverythingnice.com/cranberry-bliss-bars/#ixzz2UDid74RT

Here is a picture Kathy Lecher found of the Lechler siblings with their mother who was 80 at the time, she would now be well over one hundred years old. How time flies.

It's Andy, Joe, the mother Hilda, Mary Alice and Jimmy.

I guess all recipes are not on line.  I was looking for the cheese Danish available at nearly all London tube stations.  The crusty swirl of pastry with a pocket of delectable cheese filling with raisins was a wonderful sweet treat after a day of antiquing.  Too bad their recipe is not on the web that I could find. I did find a list of the wonderful English cheeses that rival any that can be found.  They are all scrumptious, if not famous.

A Week of Good-Bye~

                                                     

 

It has been quite a week so far.  Two deaths in the family.  Johnna, our daughter-in-law, lost her mother to cancer. The funeral was yesterday in Florida.  It certainly makes one stop and think about how quickly people we know and love are disappearing from our lives. Bless her heart, Sharon was such a good mother raising three fine children by herself.

 

Mike Florian also lost his battle with cancer and we attended that funeral last Saturday. He  was a good husband and father. He was also Andy's cousin. We give our best to Lisa and Sam in their time of need.

 

And now the tornadoes.... Time to draw the family close and give thanks for what we do have.

                                                        

 

So, Memorial Day week-end is upon us and food is flying.  Today is Crock pot Tuesday for the kids and a vat of fried rice with much enrichment is on schedule. (Andy's herbs and green onions from his garden.) I have also started marinating pork roasts and steaks for the company.  Joe and Glenda are coming from Cincinnati Sunday after church for an over - night; cards and cocktails, steaks and mustard potatoes are on the agenda. The rest of the gang will not be far behind.  Can't wait.

                                                 

You may have read my blog about the big green egg (grill). Well, we bought a big red egg and hopefully it arrives on Saturday to be put together by George and Tom for Monday's activities. Andy and I are lacking in the skill needed to put things together.   I always told our boys when they were little, if you want that toy you must put it together yourselves or wait for your father to come home from work.  They actually did learn to do that but Mike has confessed they didn't really read the directions they just flew by the seat of their pants and it usually worked.

Beth is making her mother's summer cake.  I don't think I've told you about it and I actually forgot about it completely until she was talking about what to bring for the party.  It involves angel food cake and speciality ice cream from a shop that makes their own ice cream which has luscious names and exotic enticements. I will try to get a picture for you as well as the exact recipe, which is very simple I understand.

 

 

 

• 1 prepared angel food cake (8 to 10 ounces)
• 1/2 gallon vanilla ice cream, slightly softenedUse really really good ice cream. (That's silly instructions, why would you use bad ice cream?)
• 2 quarts fresh strawberries
• Sugar or sugar substitute to taste, optional

Directions

• Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed.
• Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Yield: 15 servings.

Al fresco get-together

Of course the next big entertaining event is the 27th of May, Memorial Day, or, as some people still call it, Decoration Day.  I considered not doing it this year.  Everything is so uncertain and everyone is scattered and busy and...the excuses could go on and on. But, attending the funeral of a relative and fairly young father last Saturday made me take hold of my senses and blurt out 'let's have a potluck Memorial Day.' I think it is important to keep the relatives rounded up and close. I miss them and they miss family no matter if they are fourteen hours away or two hours away, there needs to be contact. The ones that can't come give plaintive calls during the festivities just to hear the voices of their family members. I miss the days when everyone was in attendance and thanks was given each time that we were all together once more. We knew then it would end and now it has and people are scattered, they are busy, and they have events with other branches of the ever growing family tree.

So, we are providing the place and the meat and everyone will bring two dishes to the two- meal day.  George will bring his carving knives and this year he is doing a turkey on the grill for the second meal of the day. Yes, it's an odd main for Memorial Day, but he has a new set of toys with which to work and we are all salivating waiting for the results. Thank you, George. He is now the official turkey wrestler for all events.

Menard's has this big red egg which seems to me to be like the big green egg only less expensive.  It is enough for us and is based on the same set of designs as the big green egg which is a Japanese design creation.  It is ceramic lined and multi-layered and cooks with charcoal which I have been missing. George and Tom will assemble it on the day of the party and we will first try a turkey--odd, but fun.

Now that warm weather has finally come to Columbus, I will be looking for recipes for cooler dishes to prepare for the Tuesday kids. Yesterday the crock pot was so heavy with a cheesy pasta dish that we were hoping they all turned out because there was so much available to eat. Now I am going to have to switch it up to cooler fare. I will go to Mennonite Girls Can Cook and Pinterest for these new recipes for cooking for a crowd.  I am tired of doing the same old thing, so here's hoping these sites don't let me down. As I find the scrumptious recipes that I know are waiting for me, I will then put them on this blog. Keep tuned in.

But before we go to recipes I have a current rant.  Sunday afternoon Beth and I went to TJ M.  Andy and I recently bought a sleep number bed with a headboard the size of a small condo.  It needs pillows and lots of them.  I saw several small throw pillows and picked up a pretty one, looked at the original price tag from Ralph Lauren to read $145.  Now who in their right mind pays $145. for a throw pillow?  I mean even if it is made from the Shroud of Turin it would still be too much! ( I bought it for less than $20.)
                                                                              

 

Maybe I can run one more cool weather dish by the Tuesday kids.  This looks delicious.I'll have to at least double it.

 

Yield: 8 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:

For the Filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1½ pounds ground beef
1½ cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives (optional)*
4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)
For the Cornbread Topping:
1½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 375 degrees F.

2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Ahhh, still another good hot dish idea.

Chicken Cordon Bleu Pasta

By Chef in TrainingJune 25, 2012

• Cook: 15 mins

• Cuisine: Italian
• Course: Entrée
• Skill Level: Easy

A fun twist on a classic recipe! This is a recipe the entire family will enjoy!

Ingredients

 

• 10-12 oz. penne or ziti pasta
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cup shredded swiss cheese separated
• 2 chicken breasts cooked and cut into strips
• 3/4 cup bacon cooked and chopped
• 3/4 cup diced ham
• bread crumbs

Instructions

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Dill's garden center:

Coming soon.

 

Honey Bun Cake ~ again

Tomorrow we are going to Cincinnati to a funeral, which of course is a sad event. On the other hand, it is always pleasant to see all the Florians and Lechlers in one spot.  They are completely devoted as a family.  Andy and I will go to Joe and Glenda's before the funeral, so I have baked for the 8th and 9th time the honey bun cake. One for here on Mother's Day and one for Glenda's Mother's Day. This simple easy cake is so delicious that it has no right to be so simple to make...but simple it is AND delicious it is. I think I have surely given you the recipe long ago on this blog, but I insist on giving it again because I don't want you to miss this treat. I thought I had gotten this recipe on The English Kitchen blog, but now on the reprint it reads 'honey bun cake.doc-Google Drive.  I don't think anyone has the right to get his/her nose out of joint when someone uses 'their' recipe, otherwise, don't put it in a blog or on the Internet. There are sets and sub sets of recipes using the same ingredients over and over and I don't think anyone 'owns' the recipe.

Honey Bun Cake

1 box yellow cake mix
4 eggs (I use 5)
1 cup sour cream
3/4 cup packed light brown sugar
2 teaspoons cinnamon
2 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract

Spray 13x9 baking dish with nonstick spray.In a medium bowl using a mixer stir together the cake mix, eggs, sour cream, and oil and mix until well-incorporated.

In a separate bowl, mix together the brown sugar and cinnamon until well blended; set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture (I also use pecans) to the top, covering the entire layer of batter. Pour the rest of the cake batter on top and spread the batter until the cake is even.  Then take a knife and use it to make figure 8 patters to make the cinnamon mixture meander through out the cake.

Place the cake in the oven and bake for 40-45 minutes depending on your oven.

While the cake bakes, make the glaze of powdered sugar, milk and vanilla. When the cake comes out of the oven pour the glaze on right away.
Signed Brandie--so I guess this is her recipe with the copyright 2011-2012  sigh...
Thank you Brandie, it's a winner.

I went on line again and there are dozens of honey bun recipes and pictures with the same ingredients and different looks including a bunt pan look.  Here are three pictures.  Mine has the darker glaze because of the vanilla in the glaze.

Photo by gailanng

 

 

Photo by gailanng

 

 

 

Even Martha gets in on this one.
Recipe by: My friend Lora and Martha Stewart (caramel sauce)
Yield: one 9 x 13 inch cake; serves about 12-15 depending on size of pieces

Cake Ingredients:
1 box butter recipe yellow cake mix (or 1 recipe homemade cake mix, below)
4 eggs
1 cup milk
3/4 cup vegetable oil
1 cup sugar
2 tablespoons cinnamon
1 cup brown sugar

Caramel Sauce Ingredients:*
3/4 cups sugar
1/8 cup water
1/2 cup heavy cream
1/8 cup creme fraiche or sour cream
1/4 teaspoon pure vanilla extract
Pinch of coarse salt

Directions:
Make caramel sauce first. Prepare a bowl set in an ice-water bath. Place sugar and water in a saucepan and heat over medium-high heat until it boils and the sugar is dissolved. Throughout this process, use a wet pastry brush to wash down the sides of your saucepan often to prevent crystal formation. Reduce the heat to medium and cook until the mixture reaches 345 degrees on a candy thermometer (begin swirling gently when you see hints of amber, so the sugar cooks evenly), about 5-7 minutes. Immediately remove from the heat and add cream carefully (the mixture will bubble up) while whisking constantly. Return mixture to medium heat until it boils and sugar melts.

Remove from heat, and pour into the bowl set in your ice-water bath. Let the caramel cool, whisking often, for 10 minutes before whisking in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours before serving over heated honeybun cake. Can store in the refrigerator for up to 5 days.

To make honeybun cake, preheat oven to 200 degrees F. Mix together homemade or store-bought cake mix, eggs, milk, sugar, and oil. Pour this mixture into a greased 9 x 13 inch baking pan. Mix cinnamon and brown sugar together and sprinkle this mixture over the batter. Use a fork to swirl the batter over the entire cake, going to the bottom of the pan, until it is well-swirled. Bake cake at 200 degrees F for 20 minutes before increasing the temperature to 300 degrees F and baking for an additional 30 minutes. Drizzle caramel sauce over hot pieces of cake.

*(Alternate glaze, if you’re not a caramel fan (though that is some phenomenal caramel, y’all, and very easy to make with a candy thermometer! Glaze: mix 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoons vanilla and pour over hot cake.)

 

Good ideas ~

 Waaaaa, I want this stove.

We had this Mother's Day with steaks smothered in mushrooms.  This is a quick and delicious side.

 

Bacon, Avocado and Corn Salad

Yield: 6 small servings

Prep Time: 10 min

Cook Time: 15 min

Ingredients:

5 strips thick-cut bacon
4 large ears corn, husks and silks removed
1/2 cup crumbled feta or cotija cheese
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 large Hass avocado
coarse salt and freshly ground pepper, to taste

Directions:

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

 

Since most of my ironing is flat, this is a good idea for me.

 

 

Perfect for a beach house.

 

I think that's my chair right beside yours, Glenda... next month. Oh, and a new puzzle too.

I'm thinking about doing our shutters with this French blue. I have French blue accents in the back yard, but not in the front. (I've thought about it for years, actually, but have never dared do it.)

 

 

 

Displaying collections

 

The hardest thing about collecting is how to display your ware without looking like a flea market or junk yard.

 

Things that twine...

 

This is a little busy...but there you have it.

hankies                                                            

French vintage linens

                 

                                                                              

      

 

Beth and I will be organizing my linen closet next. It will be good to shake and refold my mother's quilts that she and Aunt Fausta worked on together. I understand you should unfold and refold (change the fold) antique quilts at least once a year.

 

Pinterest Means You'll Never have to Buy another Cookbook ~

Since the guys are working in the yard today, and lunch is ready for them, I've been perusing Pinterest...the place with all the recipes you can ever make. It not only has recipes, but activities and collections galore.  It is entertainment without leaving your computer chair. These presentations are mostly from the real housewives and husbands of America. Every once in awhile they mention Barefoot Contessa, or Everyday Food, but they have likely made some sort of adjustment to the original recipe. Here are some recipes and ideas from my Pinterest time today.(Just in case you are too busy to ferret out the good stuff.)

Spicy Chicken Buffalo Dip
8 oz. (one package) cream cheese, room temperature
1/2 cup chunky blue cheese dressing
1/2 cup Frank's Red Hot sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
24 oz. shredded chicken  (You could use canned chicken breast, but I used rotisserie. )

1. Heat oven to 350 degrees.  Lightly coat a baking dish with nonstick cooking spray and set aside.
2. Place room temperature cream cheese in a bowl and whip until smooth.  
3. Mix in salad dressing, hot sauces and mozzarella until well blended.  
4. Stir in shredded chicken and mix until well incorporated.  
5. Pour into baking dish (I used a pie pan) and bake for 20 minutes.  
6. Turn on broiler and let top brown for an additional 4 minutes.  Remove and serve warm.

Serve with celery, pita chips, or bagel chips. 

 

 

 

Broccoli Cauliflower Casseroleoriginal recipe: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx

Ingredients:

• 1/2 cup plain dry bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
• 1 package (16 ounces) frozen broccoli florets, thawed I used fresh vegetables.
• 1 package (16 ounces) frozen cauliflower florets, thawed
• 2 tablespoons butter
• 1 large onion, chopped (1 cup)
• 2 tablespoons flour
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1/4 cups milk
• 4 ounces (1/2 package) cream cheese, cubed

Instructions:

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

 

 

Getting off at the tube station in London, I always liked the treat of their cheese Danish. I figure it could not be too hard to make and this recipe reminds me of those times of antiquing.

 

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this Danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled Danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes. (Notes from the presenter of this recipe.)

Pinterest recipes and pictures.

These potatoes were the hit of Sunday's main meal,  five pounds of potatoes and none were left!

 So easy too.

I love these Parmesan baked potato halves, they make the perfect side dish.  Pinterest.

Parmesan Baked Potato Halves. I am making these today to go with racks of ribs.  We are celebrating Brooks being home with a 4. from a difficult year at the Citadel. From now on it will get easier, well, one can only hope.

 

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

 

Lemon Cookies

 Afternoon tea Bake

 

• 

 

 

For the true lemon lover, these crisp cookies are the perfect treat.

 

Everyday Food, May 2009

• Prep Time25 minutes
• Total Time45 minutes + cooling
• Yield Makes 24

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Lemon Glaze

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.