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.
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.
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!
- 3 Cups All Purpose Flour
- 1 Cup Sugar
- 1 Cup Butter or margarine, softened
- 1/3 Cup fresh or bottled lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups confectioner’s sugar
- 3 tablespoons lemon juice
- few drops yellow food coloring (optional)
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.
Roll out dough to 1/4 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.
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.Print This Recipe
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