Lemon-Glazed Butter Biscuits
This time of year can be hectic. Don’t make it more hectic by consuming ingredients the can depress your immune system and make you sick! Oftentimes store-bought desserts contain the worst offenders: hydrogenated oils (trans fats), high fructose corn syrup, artificial color, and more. With one bite of these lemon cream cookies, you will smile with delight that you took some time baking for you and your loved ones.
Looking for a bright a refreshing treat that is sure to please a crowd? Make these Lemon-Glazed Butter Biscuits for all of your parties and events! Don’t forget to pick up some MC Plain Greek yogurt for best results. Yield for recipe is (40) 2-inch biscuit-like cookies.
1 stick unsalted Kerrygold butter, room temp
1 cup organic cane sugar
2 pastured eggs
(1) 16oz. container of Mother Culture Plain Greek yogurt
3 tablespoons lemon juice**
1 lemon, zested**
2-1/2 cups organic white all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup organic powdered sugar
2 tablespoons lemon juice**
1 lemon, zested**
Preheat the oven to 375 degrees F.
Using a Kitchen Aid or hand mixer, beat the butter and sugar until light and fluffy, about 4 minutes on medium. Beat in the eggs, yogurt, lemon juice, and zest in that order, mixing each time. Add the dry ingredients to this mixture and mix on high for 30 seconds.
Bake 18-20 minutes or until golden and cracking on top. Remove to a rack and cool 15 minutes. While they cool, prepare the glaze by stirring the ingredients together.
Using a 1/2 teaspoon measure, drop a dollop of glaze atop each cooled cookie and allow to drip down the sides. The glaze will become stiff enough to touch after about 1 hour.
**Substitute 1-2 drops Lemon Essential Oil for the glaze and 3-4 drops for the cookie dough if fresh Lemon is not available.
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