Nielsen-Massey is sponsoring today’s post. In exchange for sharing this sweet dessert recipe, I received a bottle of their new Pure Lemon Paste. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Nielsen-Massey’s Pure Lemon Paste.

When life gives you lemons, make lemonade. But what do you do when life doesn’t give you lemons? I know, I know, right about now ya’ll are like what the heck is this crazy lady talking about now. Well, today I’m talking about not having lemons. It happens. There’s always that one time when you reach for a lemon to use in a recipe, only to realize that there’s no lemon there. It happens, and quite frankly, it sucks lemons. Well, now that I’ve discovered Nielsen-Massey’s Pure Lemon Paste, it no longer has to be a life-shattering disappointing moment when I realize that my house is lemonless. Instead of adding fresh lemon juice and zest to a recipe, I can replace it with pure lemon paste. It’s a nice “cheat” to have on hand.

Sure, real lemons are always nice to have around, but let’s just face it, life doesn’t always give us lemons. Below you’ll find a recipe that shows you how to make these light, airy, powdered sugar-coated lemon tea cookies either with lemons or without, because I wanted to make sure that whether or not you had real lemons or pure lemon paste in your house, you could still make these delicate tea cookies if you really wanted to. Also, at the bottom of this post, you can enter our giveaway for a chance to win your very own bottle of Pure Lemon Paste. For one lucky reader, sometimes life doesn’t give you lemons, it gives you lemon paste instead.

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Powdered Sugar (Additional 1 Cup for Rolling and Dusting, Divided)
• 2 Tablespoons Heavy Whipping Cream
• 2 Tablespoons Pure Lemon Paste (Replace with Zest of 1 Lemon and 1 Tablespoon Fresh Lemon Juice)
• 1 Egg Yolk
• 1 1/2 Cups All-Purpose Flour
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and 1/2-cup of powdered sugar together on medium speed for 2 minutes.
3. Add the cream and pure lemon paste (zest and lemon juice if not using pure lemon paste); mix for 30 seconds.
4. Add the egg yolk; mix for 30 seconds.
5. In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture, mixing until just combined.
6. Fill two small bowls with a 1/2-cup of powdered sugar each. Use a tablespoon or small cookie scoop to measure out equal amounts of cookie dough. Roll each tablespoon or scoop of dough into a ball with the palms of your hands and then roll each ball lightly in the first bowl of powdered sugar.
7. Place each powdered sugar-coated cookie ball onto a Silpat or parchment paper-lined baking sheet. Bake for 14 minutes or until light golden brown.
8. Gently roll each baked cookie into the second bowl of powdered sugar and then place on a baking rack to cool.
9. Lightly dust with additional powdered sugar before serving.

Suggestions:

• If you are replacing the pure lemon paste in this recipe with lemon juice and lemon zest, remember to use only 1-tablespoon of fresh lemon juice in place of 2-tablespoons of pure lemon paste. The lemon juice is much thinner than the paste, so it will require less.
• Why two small bowls of powdered sugar? The first bowl is for unbaked cookie dough and the second bowl is for baked cookie dough. Remember that there is a raw egg in the cookie dough; better safe than sorry. You can use the remaining powdered sugar in the second bowl to dust the cookies with before serving.
• You may want to allow the cookies to cool a bit on the baking tray before rolling them in the second bowl of powdered sugar.
• If you are using a Silpat, wipe it off with a damp paper towel before baking the second batch of cookies. If you are using parchment paper, make sure to use a new piece for the second batch of cookies.
• This recipe will yield approximately 18 tea cookies.

Improvements:

• Add lemon zest to the bowl of powdered sugar you roll the cookies in after they have baked.
• Use a little bit of yellow food coloring to make the cookies more vibrant.
• Serve these cookies along with these Almond & Orange Glazed Shortbread Cookies at your next tea party.

Print

Yum

Powdered Sugar Lemon Tea Cookies

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Powdered Sugar (Additional 1 Cup for Rolling and Dusting, Divided)
• 2 Tablespoons Heavy Whipping Cream 
• 2 Tablespoons Pure Lemon Paste (Replace with Zest of 1 Lemon and 1 Tablespoon Fresh Lemon Juice)
• 1 Egg Yolk
• 1 1/2 Cups All-Purpose Flour
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and 1/2-cup of powdered sugar together on medium speed for 2 minutes.
3. Add the cream and pure lemon paste (zest and lemon juice if not using pure lemon paste); mix for 30 seconds.
4. Add the egg yolk; mix for 30 seconds.
5. In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture, mixing until just combined.
6. Fill two small bowls with a 1/2-cup of powdered sugar each. Use a tablespoon or small cookie scoop to measure out equal amounts of cookie dough. Roll each tablespoon or scoop of dough into a ball with the palms of your hands and then roll each ball lightly in the first bowl of powdered sugar.
7. Place each powdered sugar-coated cookie ball onto a Silpat or parchment paper-lined baking sheet. Bake for 14 minutes or until light golden brown.
8. Gently roll each baked cookie into the second bowl of powdered sugar and then place on a baking rack to cool.
9. Lightly dust with additional powdered sugar before serving.

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Nielsen-Massey is giving one lucky reader a chance to win their own bottle of Pure Lemon Paste. Enter below for your chance to win. Contest available in the United States only.

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