Looking at the mountain of mandarin oranges and tangelos in the fridge at the beginning of the month, I figured for sure there’d be enough to make it to the end of February. But alas, there’s only a few left, and the Meyer Lemon shrub in the backyard is beckoning with its mountains of fruit, so it’s time to slip some lemon recipes into the mix.
And when one has most of a box of bran flakes sitting in the cupboard, and an abundance of lemons, one naturally thinks ‘cookies’, right? Or maybe that’s just me? Okay, moving on.
Today’s offering to the citrus gods are these Lemon Crunch Cookies. I stumbled across this recipe while trolling the internets for what the heck to do with the rest of the bran cereal, and after reading the description, I knew I had to make them.
To quote: “Sweet, tangy and refreshing, these crisp lemon cookies make a delicate summer dessert when paired with vanilla ice cream or lemon sorbet. A perfect, ladylike treat for a baby or wedding shower.”
Because everyone knows that the thing a gal wants more than anything at her special occasion is a cookie that’ll keep her regular. Ahem.
Anyway. I stirred up the cookies this morning, and let them cool throughout the day, figuring that the citrus flavor would need a little time to become more pronounced. After lunch, we gave them a try.
The lemon flavor is very subtle, but it’s there. It’s not a bad cookie, but certainly not one I’m going to be craving. But hey, it used up a couple lemons and made a dent in the box of bran flakes, so…yay?
Making a thing a day for Thingadailies.