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.

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