Finally…I’m back! I had migraines for several days in a row. I was so sensitive to light that I couldn’t use my computer or other electronics without getting a terrible headache. Have you ever had a migraine? I got my first one last year and last week was horrible. A pillow over my head was the only thing that made me feel better. Of course, after a few minutes in total darkness and it was nite-nite for me. On a positive note…I am well rested 😀
When life gives you lemons…you turn them into something delicious. Lol So, if you remember I just made some Fresh Lemon Curd and was super excited to make something with it. Feeling re-energize, I used my Fresh Lemon Curd to make cookies. These cookies are amazing! Perfect little bite size cookies bursting with fresh lemon flavor.
Lemons are high in vitamin C content. Vitamin C is important for many body functions such as, the formation of collagen, needed for wound healing, and maintaining ligaments and blood vessels. Vitamin C works as an antioxidant to fight damaging free radicals that can lead to disease.
Vitamin C is a water-soluble vitamin. This means the body doesn’t store it, so deficiency symptoms show up much more quickly than for some other deficiency diseases. Vitamin C works along with other vitamins and minerals to enhance their functioning. Vitamin C boosts the absorption of the iron from plant foods. If you eat foods with vitamin C and iron at the same meal, your body absorbs up to three times more iron. Vitamin C enhances vitamin E’s antioxidant capabilities (which helps protect your eyes).
Vitamin C from Foods
- Vitamin C in fresh foods breaks down over time, so it is best to eat foods with vitamin C soon you buy them.
- To keep the most vitamin C in foods, steam, stir-fry, or microwave them.
- When cooking in water, use a small amount of water and don’t boil the foods for very long.
1/2 cup juice
- Calories 54
- Calcium 15 mg
- Magnesium 15 mg
- Phosphorus 20 mg
- Potassium: 251 mg
- Vitamin C 94 mg
- Folate 49 µg
- Vitamin A 15 IU
This recipe is just for the cookie. You can find my recipe for lemon curd here. Fresh Lemon Curd is perfect for these cookies or just as a spread.
- ¼ pound (1 stick) unsalted butter, room temperature
- ½ cup sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- Lemon Curd
- In the bowl of an electric mixer beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.
- Chill dough for at least 1 hour.
- Preheat oven to 350 degrees.
- Form dough into 1-inch balls. Place balls on parchment-lined baking sheet.
- Make a deep indentation in the center of each ball with your thumb. I use a cork, it the perfect for uniform circles. Take care not to press down too hard or the cookie will break apart.
- Using a piping bag, fill center of each cookie with lemon curd.
- Bake for 10-12 minutes. Remove from oven, and place on a wire rack to cool.
- Yield: 3 dozen
Lemon History Tidbits:
- Lemons were brought by Christopher Columbus to America during his second voyage to the New World in 1493
- Lemons have been grown in Florida since the 1500’s
- During the California Gold Rush, lemonswere used to protect against scurvy
- People would pay up to $1 per lemon, that was extremely expensive back in 1849
- The United States, Italy, Spain, Greece, Israel and Turkey are todays major producers of lemons
These cookies are “little bites of heaven”. The cookie is light and buttery. The lemon curd is a wonderfully tart yet, sweet and bursts with lemon flavor. You can’t help but go back for more 😀
Academy of Nutrition and Dietetics. Vitamin C