Lemon Blossoms


I want to thank Teresa Clifton for her kindness and for inspiring today’s post. She is one of the many positive people who have come into my life thanks to Southern Plate.

You know the expression, when life gives you lemons make lemonade?

Well, we all do that, every day. Each day we’re handed a basket of lemons and each day we go to our little lemonade stands and set up shop. Folks come by our stands throughout the day and you’re serving up your own special recipe whether you realize it to not. The cashier at the grocery store, waitress at a restaurant, your kids at the breakfast table, friends who call, people who read your facebook status. You serve them your lemonade all day long.

So it is very important to me to pay careful attention to the recipe I’m using and make sure it is a good one.  The easiest thing to do, of course, is take the lemons I’m handed and just serve them up straight, but the end result would be sourness and leave folks shuddering after an encounter with me. Instead, I take care to add sweetness to them, bringing out the wonderful flavors of the lemons. Isn’t it amazing how something so sour can taste just like sunshine if you prepare it right?

We’re all guilty of serving up our bad moods, negative attitudes, and disgruntled thoughts straight from time to time, but I try to keep in mind that other folks are drinking that in. I wouldn’t serve my kids straight, acidic lemon juice so I certainly don’t want to go splashing it about willy nilly with no thoughts as to what I’m putting out there that others can’t help ingest.

I guess what I’m trying to say here is that I fully realize and know for a fact that attitudes really are contagious, and I would much rather spread sunshine than the plague.

I haven’t always been like this though. I used to not realize the effect my mood and attitude had on others. But you know, a strange thing happens when you start to sweeten your lemonade. Not only does it taste better to others, but it tastes an awful lot better to you, too.

Here is another great thing you can do with those lemons life hands you, make my Mama’s Lemon Blossoms. With spring on it’s way, these cookies are the perfect way to have a taste of sunshine!

If you want my recipe for lemonade, it is in the Southern Plate Cookbook on page 38.

You’ll need: Lemon juice, Sugar, Baking Soda, Baking Powder, Salt, Flour, and butter or margarine.

I have no idea where my butter ran off to when I was taking this photo but obviously it objected to being photographed for some reason or another and we gotta respect that. After all, it was it’s last wish and all because we’re fixin’ to send it to a better place :)

Place your softened butter or margarine in a mixing bowl with your sugar. Mix well.

Yes, I’m using real butter today. I bought a pound of it for this recipe and one more that I made so the next two posts y’all will see the real thing!

WOW, how Christy finally come around?? Has she seen the light!!?? Will she now convert to only using real butter in her recipes???

Pfft. I’ll convert when real butter costs 75 cents a box like margarine does.

Until then, y’all are just gonna have to love me as I am, glaring character flaws and all :)

In this low lighted bowl, place your flour, baking soda, baking powder, and salt.

Stirry stirry.

Oh look, our butter and sugar have made friends!

And formed a centrifuge of sorts around the outer sides of the bowl…

Now pour in your lemon juice.

And ever so gradually and delicately add your flour mixture.


Thats what the original recipe said, or something to that effect. Here at Bountiful, we just dump it on in all at once!

Live dangerously with me.

Now mix that up until it is all doughified and such.

Then get it out of your bowl and moosh it into a ball and put it in a plastic bag or some other covered container to place in the fridge for an hour.

(Again, the recipe said refrigerator for an hour. I just stuck it in the freezer for about ten minutes)


When I make cookies I like to line my counter with waxed paper.

Sprinkle flour all over the top of that and have a little more in case you need it to keep dough from sticking.

Roll out your dough to about 1/4 inch thick, or just until you get tired of rolling it out.

Then cut out with a small cookie cutter.

I am using a 1-1/2 inch circle one and it will easily yield about three dozen cookies.

You can use a larger one if you prefer though.

No one is the boss of you in your own kitchen :)

Place on ungreased cookie sheets about an inch or so apart.

Bake those at 400 for about eight minutes.

I really should have taken a photo of the cookies by themselves when they got done but I forgot so close your left eye and just look at those cookies on the right side of this photo for effect.

Now, lets make us some icing for these puppies.

First of all let me tell you that Mama’s recipe said this is enough glaze for the cookies but I’m much more generous with my glaze and ended up making double. I’m going to start you out with Mama’s quantity though because it is so easy to make more if you need it.

In a bowl place a cup and a half of confectioner’s sugar.

Add three tablespoons of lemon juice. Add a few drops of yellow food coloring if you like. Stir until smooth and creamy.

Like this.

I added a little yellow food coloring (a little too much!)

Now just spoon a little glaze into the center of each cookie and smear it arund a bit.

Here they are all done. I like to leave a few with no glaze for folks who don’t want the added sweetness.

I added a lot less food coloring to my second batch of glaze :)

Let those dry for an hour or so and then you can stack them.

During that time you can enjoy this photo of the beautiful flowers I got for my birthday.

I didn’t even have to get married or have a baby to get them, either!

Here are our beautiful lemon blossoms, served up on an Anchor Hocking Old Colony Lace plate!

Lemon Blossoms
  • 3 Cups All Purpose Flour
  • 1 Cup Sugar
  • 1 Cup Butter or margarine, softened
  • ⅓ Cup fresh or bottled lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Glaze
  • 1-1/2 cups confectioner's sugar
  • 3 tablespoons lemon juice
  • few drops yellow food coloring (optional)
  1. In large mixing bowl combine butter and sugar. Mix well until creamy and combined. In separate bowl stir together with a spoon flour, baking powder, baking soda, and salt. To the butter mixture add lemon juice and dump in flour mixture. Mix well until dough forms. Cover and refrigerate for an hour.
  2. Roll out dough to ¼ inch thickness on floured surface. Cut with small circle cutter (I used 1-1/2 inch). Place on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.
  3. Combine glaze ingredients and stir with a spoon until lumps disappear. Spoon a little bit into center of each cookie and spread around with the back of a spoon. Make more glaze if needed. Allow to dry for an hour or so and then stack cookies and store in cookie jar.

If you or someone you know is an engineer (or some other form of overly-analytical, mathematical type),

you might enjoy clicking here to see what my husband did last night.

The simple truth is that we are all motivational speakers.

It is just that some of us are motivating folks to jump off a cliff.

~Sayeth Me, Christy Jordan :)


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  1. Coleen says

    My husband gave me the look, after he ate this cookie. You know the look, the one that says these are so good I have no words PLEASE MAKE THEM AGAIN.So thank you for a little sunshine on a cloudy day!

  2. Donna says

    Love,love love anything with lemon!!!Thanks for sharing. P.S. The measurements you got for your pantry> My husnand did pretty much the same thing! I learned to ask for the “Dummy” version.LOL

  3. glena ferguson says

    Are these supposed to be really crispy? Not brown crispy but maybe crunchy is a better word? I think I might have rolled them too thin (my 4 year old gets carried away with the rolling pin) but they sure were good!

  4. Lisa says

    I love these cookies! I am a huge lemon fan, so these were perfect. But, instead of rolling out the cookies, I formed them into logs before I chilled the dough. Then I just sliced and baked them. Definitely a “keeper”!

    • Miriam Lou says

      I have made these several times since I got this recipe. I shape the dough into logs before chilling, then roll in colored sugar or sprinkles. I used the yellow sugar from the King Cake, haha. Then when chilled, I slice and bake. Every time I make them, someone asks for the recipe. My friend who is a pastry chef says they are delicious!

  5. Monica says

    Made these last week and they were AWESOME. The only complaint was that they needed a bit more lemon flavor. But they didn’t have glaze on them so that might have been why they weren’t lemony enough. Tried to make them again today and for some reason the dough was more of a cake batter consistency than a dough. It was way too loose to work with and I ended up throwing it out. I just couldn’t fix it.

    Today’s second batch is chillin’ out in the freezer as we speak. I couldn’t not try again. It’s a much better consistency this time so hopefully they’ll come out.

  6. Pat Land says

    No matter what recipe you are telling us about, I always read every post that you put on FB. I just love reading them! Your wit, humor and down-to-earth good sense is so refresing. Plus, the recipes are a very special extra bonus. I have the cook book and have given some as gifts. The recipes that I don’t remember seeing in the book, I will add them to my “recipe box” link and tag them. I have quite a stash already. They are all so good and usually very simple to make. I love your demonstartions, too..
    So, all of that being said, please keep up your hard work for us “Southern Plate” readers. Your posts are the highlight of our days.

  7. Sabrina says

    I think the bright yellow glaze makes it look all sunshiney. I’m guessing the normal looking ones would do but you can’t look at the other ones without smiling. Maybe even draw a smiley face on them with icing

  8. Eva says

    Hi Christy, these look lovely and lemon is my fav flavour, there is no print button on this recipe, so am thinking its an orphan!
    However am going to try baking these along with my mother’s sponge cake which she made cup cakes with. So the lemon will be getting a workout with those two.
    We used to be able to get a can of lemonade powder from Real Lemon and she would use that in place of the sugar in the sponge cake recipe, no need to add lemon extract, and no extra liquid to deal with!
    Bet that would make them real lemon flavoured if you added half the sugar as that!


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