Italian Lemon Cookies

    Be forewarned, this post contains a shameless plug for utilizing your local public library services!

   Several months ago, my friend Jamie asked me if I would consider leading the monthly Knox County Public Library book discussion called All Over the Page.  I quickly agreed but then immediately became quite intimidated when I envisioned myself actually doing it, especially when I saw the list of other discussion leaders, all of who are immensely talented in various ways.  I mean, sure, I was an English teacher in my former life and have led many a book discussion as a high school librarian, but still, me?

    Luckily for me, the members in attendance were not at all intimidating and I ended up absolutely falling in love with this group!  So much so that I bought the next month's selection straightaway and was so excited to begin reading it.  There are a number of things that made me want to return to this group.  First of all, most importantly, THEY ACTUALLY TALK ABOUT THE BOOK!  While I have been a member of several book clubs in the past and wouldn't trade the camaraderie and friends I have made for anything in this world, it really is nice to focus only on the book for an entire hour.  I also found the group to be so thoughtful even in disagreement over various points.  I also love that the discussion takes place at the library.  I always feel so at home in a library so it's nice to have one evening on my calendar that feels so comforting.

  I can hardly wait for our meeting tomorrow evening because the author will be leading the discussion. Her name is Pamela Schoenewaldt  and she lives here in Knoxville.  We will be discussing her second book entitled Swimming in the Moon.  It is truly one of the most beautifully researched and written pieces of historical fiction I have ever read.  The moment I finished it, I went searching for her first book, When We Were Strangers.  I found it to be just as incredibly crafted and moving.  Both books deal with Italian immigrants spanning the late 1800s and early 1900s and the incredible struggles they faced.  I fell in love with the characters and found myself living in these time periods even when the book covers were closed.

  I decided that I would contribute a few themed snacks to our gathering tomorrow evening, so I made pizzelles with my pizzelle maker from a King Arthur flour recipe.  Lemons play an important role in Swimming in the Moon, so I made a batch of Italian Lemon Cookies.  The base of the recipe is from my Delicious Sugar Cookie post and then I simply added a fresh lemon glaze.

  I am so looking forward to our discussion and to sharing the cookies with our group!  If you are searching for your next book, I urge to you to pick up either of Schoenewaldt's books and once her beautiful images of lemons start to tempt your taste buds, try these Italian Lemon Cookies!

Italian Lemon Cookies (click title for a printable version)

3/4 C. salted butter, softened

1 C. sugar

1 t. vanilla

2 eggs

2 3/4 C. all-purpose flour (Always and only White Lily for me)

1 t. baking powder

1/2 t. salt

Glaze:

1 C. sifted powder sugar

zest of one lemon

juice of one lemon

coarse sparkling sugar (optional)

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a small bowl, mix flour, baking powder, and salt together.  Set aside.

Cream butter and sugar until well combined.  Add eggs and vanilla and continue to cream until light and fluffy, about 3 - 4 minutes.  Slowly add flour mixture and mix just until combined.  Be careful to not overbeat.

Chill dough for at least one hour.

On a flour-lined counter or board, roll out dough to no less than 1/4" thick.  Using cutters dipped in flour, cut cookies into various shapes and place them on the baking sheet.  Sprinkle with decorating sugar or bake as they are and glaze when they are cool.

Bake for 8 - 10 minutes or just until sides are set.  DO NOT LET THEM GET BROWN!

Cool completely if you are planning to glaze the cookies.

For the glaze, mix the powdered sugar, lemon zest, and lemon juice together until smooth, thinning with a little milk if necessary.  Dip the tops of the cookies into the glaze.  Sprinkle with coarse sparkling sugar if desired and allow to dry on racks.