Stateside we just had our Labor Day Weekend. The last hurrah of summer. Best thing about it? We had the kids! Saturday was gorgeous so we took advantage of it and spent most of it outside. Our daughter is trying out for the school’s soccer team and she wanted to practice her shooting. Off we traipsed to play a bit of footie at the local playground. Nearly did a split trying to get the ball! Not a good thing. Still it was a blast running round with the kids.
And the holiday weekend is never complete without our annual trek to the go-carts. But dang it if I didn’t get the slow car again! It was like a Sunday drive. I want a car with oomph!
The weekend was topped off with marathon sessions of Settler’s of Catan. That game is seriously addicting.
I came across a delicious recipe for lemon cookies with strawberry jam that looked super easy. And if you are going to have marathon sessions of games with the kids there needs to be treats available!
First I made the jam. I usually do the jam with ginger but I wanted to add another layer of flavour. We have a ton of mint in our garden and I thought it would give a nice balance to this cookie.
In a small sauce pan add about 1 1/2 cup of chopped strawberries, 2T of lemon juice, and a small handful of mint. Grate fresh ginger over the strawberries to your taste and bring to a simmer.
Remove from the heat once it gets to the jam consistency. Set aside to cool.
Preheat the oven to 350F/175C
For the cookie dough you will need:
1 cup butter
2/3 cup sugar
zest of 1 lemon
Cream the butter and sugar together and add the lemon zest.
Add the flour and mix well. If the butter is cold like mine was because I spaced on getting the butter out of the freezer in time you may find it crumbly but that is ok. The cookies may not spread out as much as warmer butter but it will still be delicious!
Roll the dough into 1 inch balls. Use a finger to make dents into the dough and fill with a small amount of strawberry jam. Bake for 9-11 minutes.
While it is baking mix up a glaze of 1 cup powdered sugar, 1/2 tsp almond extract, and 2T of milk. Mix with a whisk. If it is still too thick add more milk.
When the cookies are still warm drizzle the glaze over the cookie.
Not only these really easy to make they are fabulously delicious! And it was a great way to use up some leftover strawberries.