Jack’s Iced Lemon Cookies

Jack’s Iced Lemon Cookies

Ingredients 

COOKIES

• 3 cups unsifted flour (all purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, melted
• 1 cup sugar
• 1/3 cup fresh lemon juice (approx 3 lemons)
• Zest 3 lemons
• Saran Wrap

GLAZE

• 1  c confectioners sugar
• 1 Tbsp + 1 tsp fresh lemon juice 
• 2 tsp water

Directions 

COOKIES

1. Combine flour, baking powder, zest of 3 lemons, sugar and soda into large bowl and mix.
2. Melt butter. Squeeze lemons.
3. Add butter & lemon juice to dry mixture, placing in mixer until thoroughly blended.
4. Divide dough in half. Place each half on sheet of saran wrap, adding another sheet  on top. Press gently so that the dough is sandwiched between saran wrap, and is slightly flat (about 8” round).
5. Chill dough 1 hour (or longer if more convenient).
6. On floured surface, roll half of dough to 1/8-inch thickness.
7. Cut cookies out using cookie cutters or biscuit cutter.
8. Place on ungreased baking sheets and bake at 400 degrees for 9 minutes.

GLAZE

1. Mix sugar and lemon juice together.
2. Gradually add water until obtaining desired thickness.
3. Once cookies have cooled, top with glaze.
4. Let set before eating.

Makes 4 dozen cookies cut 2 to 2 1/2 inches

Yellow Squash Soup

This delicious squash soup recipe was submitted by customer Jill Yelverton (April 2012).

Perfect for freezing, Jill's wonderful soup offers a flavorful and pleasant surprises.

(Many thanks to Jill for sending it)

Note: We enjoyed the flavor so much without the evaporated milk, that we left that ingredient out. So please use your imagination to visualize the extra creaminess the evaporated milk would have provided.

Ingredients:

•             1 1/2 pounds yellow summer squash

•             2 tablespoons butter

•             1 medium onion, sliced

•             1/4 lemon, sliced, seeds removed

•             1/4 cup flour

•             6 cups chicken broth

•             1 teaspoon salt

•             1/4 teaspoon white pepper

•             3 to 4 grinds of fresh nutmeg or dash of ground nutmeg

•             1 cup evaporated milk

Preparation:

Wash, slice and cut squash, onions, lemon.

In a large saucepan, melt butter; gently saute onion and lemon. 

Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. 

Puree soup in blender or food processor. Add nutmeg. 

NOTE: for safety reasons, pour until blender is 1/3 to 1/2 full, and keep your hand on the top of the lid, because hot liquid responds differently to blending than cooler foods.

To heat, stir in evaporated milk with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.

Squash soup serves 8.

We found this soup extremely flavorful, and light. It's perfect alone, as a side, or in a cup. Thank you, Jill, for sharing your fantastic recipe!