These Buttermilk Cookies with Lemon Zest and Lemon Glaze are a reminder of the lightness and fun of summer, which is perfect as the bitter cold of winter has started here in NYC. They are petite, slightly sweet and full of citrus, especially if you choose to use a full lemon's zest and then add a tablespoon or so of fresh lemon juice to the glaze like I did. What? I didn't like the buttermilk-confectionery sugar glaze. It just tasted too much like sugar paste. The juice made the glaze lighter, more refreshing and the whole project less wasteful. Their texture is almost cake-like but slightly chewy.
I can tell you with confidence that no one minded all that lemon in the least. My co-worker, N, came back for seconds immediately and said they were amazing cookies and he is hard judge. Danielle said they were tasty, Jeff fully approved although he questioned my ability to cook as he always ends up testing sweets, and I ate, well, I don't want to tell you how many, but way too many of the 40 involved in the halved recipe Molly at Orangette provided on her blog adapted from the now closed Gourmet. These cookies make me feel like I really missed something with the whole Gourmet thing. Oh well.
I can't wait to make these using grapefruit, much to most people's chagrin. I don't care. I'm doing it anyway (as soon as my self-imposed baking ban lifts). They will be delicious. An excellent lesson I learned about buttermilk this year, that enabled me to make these cookies on a whim to deal with dying lemons, is that you can freeze buttermilk! When defrosted and stirred it is as good as new.