Lemons are a hot commodity in our house. I buy them by the bagful at the beginning of each week and I’m lucky if they last long enough to squeeze a wedge on my Friday night fish dinner. Alex, my middle child, especially loves the tart juicy fruit. He’ll happily grab up a hunk of lemon and eat it like an orange, leaving only the rind in his path. My husband enjoys them as well with the rather large exception of dessert. Lemon bars – won’t touch ’em. Lemon meringue pie – forget about it. Lemon sorbet – you’d think he might make an exception, but you’d be sadly mistaken. Personally, I think he’s nuts but the result is usually more dessert for me (and the kids of course, if and when I decide to share).
With this week’s stash of lemons, I determined that I would attempt to create some form of lemon cookie. Alex was beyond excited with the idea of a lemony baking endeavor. After all, he knew he would have a few squeezed lemon hunks he could compost for me after the fact. My husband, bless his heart, didn’t share my five year old’s excitement, but I promised him some form of chocolate decadence would enter the next dessert creation, so he relented. In the end, the beloved lemonade scotchie was born.
A perfect combination of tart lemon and sweet butterscotch, these cookies are a match made in heaven. If you’re feeling the need to satisfy your lemon craving, the first step you’ll want to take is to cream up a little butter and sugar. To that mixture you’ll add in a little almond and vanilla extract and an egg.
Time for some tart and tasty lemon. The first time I made these cookies I used half a lemon and the second time I used a whole. It was good both ways, but the lemon flavor was much more subtle when using just a half. I prefer to really taste the lemon, but if you have a lemon dessert curmudgeon in the house as I do, you can certainly cut back on the juice for their benefit.
Mix together a few dry ingredients and add them into your cookie batter.
Snatch up your bag of butterscotch chips, steal a couple into your mouth, and pour the rest into the bowl for the cookies.
Dollop out tablespoon sized portions of the dough and slide them up in the oven until they are cooked and gorgeous.
Even my husband took a bite of these lemony beauties. He didn’t take a second bite mind you, but that’s ok. More for me… if I can keep them away from Alex and his brothers that is.
Total Time: 30 min
1 Stick Butter
1 Cup Brown Sugar
1 tsp Almond Extract
1/2 tsp Vanilla Extract
1 Lemon, Zested and Juiced
2 Cups All Purpose Flour
1/2 Cup Almond Flour (Can sub all purpose)
1 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 12 Oz. Bag Butterscotch Chips
Cream together the butter and the brown sugar.
Beat in the egg, the two extracts, and the lemon zest and juice.
In a separate bowl, mix together the all purpose flour, almond flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and mix until incorporated.
Stir in the butterscotch chips.
Scoop out tablespoon sized balls of dough and place them on a greased or parchment lined baking sheet.
Place into an oven preheated to 350 degrees for 9-11 min.