This recipe is super simple. I just tossed everything into the food processor and I had my dough within seconds. Literally. However, this recipe made me realize two things. Number one, I need to upgrade to a new zester, rasp, whatever you want to call it. The one I have was sent to me as a gift for renewing my Everyday Food subscription many years ago. It probably wasn’t great to begin with. Now, it just needs to go. Time to upgrade to a microplane. Second, I need to upgrade my baking sheets. I’ve had them for close to a decade and used them continually. It’s time. It’s also time because for some reason one of the pans I was using made the bottom of these cookies super dark, despite rotating the pans in the oven.
The cookies themselves were delicious. They were like a lightly lemony shortbread. Yum! They went over well with my new book club (I took them to the first ever meeting I attended.) and I’m sure they aided my acceptance into the group. And so, I’ve decided to rename them Lemon IceBreaker Cookies!