So after this third blast of snow in April, we are heading south to Texas to grab us a spot of heat.
I just need to get me a little bit of San Antonio.
Hot food, warm sultry nights along the river walk…
… the ever-present music and dancing, Tex-Mex style…
…and a bit of time spent at our little hacienda on the hill.
And here, a sweet and spicy cookie that is so delicious that you may want to double the batch because they are irresistibly good. If you’re not so into your cookies having a little kick, you can leave out the pepper flakes and you will still have a soft and buttery lemon delight.
Lemon & Honey Cookies with a Kick
1/2 cup butter, softened
3/4 cup sugar
1 1/2 tablespoons honey
1/2 teaspoons vanilla extract
2 tablespoons milk
1 1/2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1 1/2 cup all-purpose flour
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Cream together the butter and granulated sugar until light and fluffy. Add in the honey and mix until well combined. Beat in the milk, vanilla, egg, lemon zest, and lemon juice and beat until incorporated. Sprinkle in the red pepper flakes and mix them in.
Sift together the baking powder, baking soda and flour into a bowl. Add the salt to the to the dry ingredients and give it a stir. By hand, slowly add the dry mixture to the wet ingredients, stirring until just combined.
Place the powdered sugar onto a plate or shallow bowl.
Pick up one tablespoonful of dough, roll it into a ball and then dredge it through the powdered sugar.
Place the sugared dough onto a cookie sheet covered in parchment or a silpat and bake for 8-10 minutes, until it just begins to turn golden brown around the bottom edges.