1) She loves coffee.
2) She admires Laura Ingalls Wilder as much as I do.
Last summer, we had the opportunity to visit LIW's historic home in Mansfield, MO. Laura and her husband Almanzo built this Little House on Rocky Ridge, where they raised their daughter Rose and Laura first penned the Little House on the Prairie Series. After the tour, we went to the museum gift shop and I purchased LIW's cookbook! How awesome is that? I was so excited to try all the recipes she created and feel connected with my childhood hero. Well, needless to say, it has taken a rather centrally located spot on my cookbook shelf...though I have never had the opportunity to try a single recipe.
With KHo's birthday around the corner, I was trying to come up with something yummy to share, but couldn't decide on anything in particular (as usual). And then it hit me...what better time to try something out of Laura's cookbook?? I flipped through the pages and landed on a dainty lemon tea cookie recipe. Perfect! (Or so I thought, apparently KHo's not a fan of lemon. Details, details.)
These were super easy, and a nice little tea cookie.
Recipe by Laura Ingalls Wilder
Adapted by me :-)
What you'll need:
1/2 cup butter
1 cup confectioners' sugar
2 eggs, separated
1 cup flour
1 lemon, zest and juice
1/2 cup chopped walnuts
1) Preheat oven to 350 degrees. Grease 9 x 13-inch pan.
2) Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, until batter is yellow.
3) Mix in flour and lemon zest. With floured fingers, spread mixture into prepared pan.
4) Bake for 10 minutes and remove from oven. Cookie will be firm, but not brown.
5) While dough is baking, make meringue by beating egg whites to soft peaks. While beating, gradually add remaining 1/2 cup sugar and lemon juice.
6) Sprinkle nuts over dough and spread meringue over all. Bake for 20-25 minutes until meringue begins to brown.