Cookie of the Month: May 2024

“When I first moved to Knoxville in September of 2016, I was introduced to the “best cookies ever,” as some members explained to me. They were from Ham & Goody’s Bakery in Knoxville. I have found this recipe to be a close substitute for when you can’t make it to the Bakery. But, for me, these cookies just scream ‘Spring in Knoxville’.” - Patrick Budniewski

Lemon Cookie Recipe

Patrick Budniewski, Executive Chef at Holston Hills Country Club

Ingredients: 

• 2  lemons 

• 1 cup (2 sticks) unsalted butter, softened 

• 1 cup white granulated sugar 

• 1 large egg 

• 2 1/2 cups all-purpose flour 

• 1/4 teaspoon baking soda 

• 1/4 teaspoon salt 

• 1 teaspoon milk (if needed) 

Lemon Glaze: 

• 6 teaspoons of the reserved lemon juice 

• 1 1/2 cups powdered sugar  

Directions: 

1. Rinse lemons, dry, and roll firmly against the counter to help release juices. Zest lemons, being careful not to get into the pith. Reserve zest in a small bowl. Juice lemons and reserve juice in a second small bowl. 

2. Preheat oven to 350F and line 2-3 large baking sheets with parchment paper. 

3. Cream butter with sugar for 1 minute until just combined, but don't beat too much air into the mixture. 

4. Add egg and 2 teaspoons of the lemon juice and mix until combined. 

5. In a clean bowl, stir together flour, baking soda, salt, and lemon zest. Add dry ingredients to butter mixture in 4-5 additions, mixing until a few flour streaks remain. 

6. If dough appears chalky or dry, mix in 1 teaspoon of milk. You want the dough to be moist but easy to work with - not too sticky. 

7. Turn dough out onto a floured work surface and roll out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut cookies. Place onto prepared baking sheet spaced 2 inches apart. Gather up remaining dough scraps, roll out again (flour surface again if needed) and cut out more cookies. 

8. Bake on center rack 9-11 minutes or until cookies are just set. Don't wait for them to get too brown, or they will taste dry. Let cool on pan 5 minutes, then transfer to cooling rack. Repeat with remaining baking sheets. Let cookies cool completely. 

Lemon Glaze Directions: 

1. Stir together powdered sugar and lemon juice until fully combined. Pull a fork or knife through the glaze. The line you make should hold its shape for about 5 seconds. If it's too thin, add a little more powdered sugar. If it's too thick, add a little more lemon juice. Make additions in very, very small amounts, mixing well between each one, to test consistency. 

2. Use a butter knife or the back of a spoon to spread glaze onto each cookie. Let sit at room temperature until glaze is set.