I firmly believe a majority of people are on a mission to satisfy a food craving. We’re trying to find that perfect something and it’s this ongoing cycle of smell, see, taste, reflect, taste again, then verdict. Is the mission complete? Yes? No? Mission still “active”…bummer.
This is the case for my colleague, whom I’ll call Ms. LC (“LC” for lemon cookie. ha! get it??). I became enlightened a couple of weeks ago when Ms. LC disclosed her mission is to find the perfect lemon cookie; the perfect sweet and tart morsel of lemony sunshine. A cookie that’s good on it’s own, or with a spot of tea, or cold milk.
Knowing she was on the mission to find the perfect lemon cookie quickly became a mission of mine, so read on and I hope you enjoy this recipe and cookie!
A surprising fact about this cookie is that I added rose flower water into the recipe! I love the flavor of rose flower water in baked goods; it adds such majestic depth. Most often one cannot pinpoint what the “special something” is, but it leaves one intrigued and going back for seconds…still pondering and enjoying.
Rather than adding shortening or butter to the cookie batter, I used coconut oil. You may be thinking, “The cookies taste like coconut and lemon?” or “Ugh, I don’t like the taste of coconut!” No worries friends, the coconut oil fortunately does not add a coconut flavor to the end product, BUT it is considered the “healthiest oil on earth.” Woo hoo!
More on nutritional perks –
Coconut oil – comprised of medium chain fatty acids (MCFA), which do not have a negative effect on cholesterol. coconut oil also protects against heart disease. FYI, 98% of all fatty acids consumed are long chain fatty acids (LCFA), which are harmful to heart health.
Lemon – good source of folate and potassium. A very good source of Vitamin C.
Nutmeg – good source of dietary fiber and a very good source of manganese.
Lemon Cookies with Nutmeg and Rose Flower Water
Adapted from shecancook on Tasty Kitchen
– 1/2 cup coconut oil, melted. original recipe used shortening
– 2 eggs
– 2 1/2 tsp grated lemon rind
– 2 cups all purpose wheat flour
– 1 cup pure cane sugar
– 1 tsp baking powder
– 1/4 tsp ground nutmeg
– 1/4 tsp rose flower water
– 1/2 tsp baking soda
– 1/2 tsp sea salt
– 1 Tbls fresh lemon juice
Preheat oven to 375 degrees.
Beat the eggs and melted coconut oil in a medium to large bowl.
Combine grated lemon rind, flour, sugar, baking powder, nutmeg, baking soda and salt in a separate bowl and mix well.
Add flour mixture to the egg and coconut oil mixture. Add the lemon juice and rose water. Mix well.
Drop by the tablespoonful onto a baking sheet and bake 10-12 minutes. Cool baked cookies on a cooling rack.
Operation lemon cookie officially closed!