Lemon Clove Cookies

No doubt, at this time of year, the palate is in chocolate, eggnog, peppermint overdrive. Every dessert is some rich, creamy, decadent delight, or a frosted Christmas cookie. I myself am guilty of this, having made 4 batches of peppermint bark in less than 2 weeks. My husband is dying for a non-pepperminty treat.

That's where these sunshiney treats step in. Their bright citrusy flavor is a refreshing palate cleanser from those rich Christmas treats. The lemon flavor shines through without becoming too tart or cloying, while the cloves add depthness of flavor to round out the crunchy cookie. It's like taking a bite of summer.

Too bad I forgot the husband isn't a fan of lemon. Oh well, more for me.

Oh, just as a side note. If you need to buy cloves just for this recipe, don't buy the jarred cloves in the spice aisle. Walk yourself over to the Hispanic aisle, find the spices in little bags, and pick up a small bag of ground cloves for less than a buck. The jarred stuff will set you back about $8 or more.

You're welcome.

Oh, one last note. If it weren't for my friend Michelle zesting half a lemon, licking the batter, and expertly drizzling the icing, these cookies may never have come to existence. ;)

Lemon Clove Cookies
Source: Adapted from McCormicks, and my friend Tiffany
Printable Recipe

Ingredients
2 cups flour
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup butter (1 and a half sticks), softened
1 cup sugar
1 egg
1 teaspoon lemon extract
zest of one lemon

Icing
1 1/2 cups powdered sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 teaspoon lemon extract
zest of one lemon

Directions
Mix flour, cloves and salt in medium bowl; set aside.

Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lemon zest and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.

Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. (I totally ignored these directions and made one large rectangle, so my cookies came out more oblong than round.)

Refrigerate 1 hour or until firm.

Preheat oven to 350°F.

Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets.

Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For the Lemon Glaze, mix powdered sugar, lemon juice, lemon zest, and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.