KAREN CIMMS/TIMES NEWS Lemon Burst Cookies, tinted with a wee bit 'o the green for St. Patrick's Day.
I have to be honest here. This week's recipe is nothing like what it was supposed to be.
My intention was to make a yummy delicacy my mother was known for Lemon Burst Biscuits.
She made them often when she was serving brunch or just as a treat with a midday cup of coffee.
They were light and flaky and very popular.
I have the original recipe on a large index card in my mother's handwriting, stained and faded from many years of use.
It's so faded, as a matter of fact, I had a hard time reading it.
I even stood near the window trying to make out some of the words, several of which, are simply unreadable.
That's not where I went wrong, however.
Let's just say what you might call a mistake, I call serendipity. Or maybe we can call it the luck of the Irish, but whatever I did wrong, resulted in a delicious surprise.
Following the directions, I rolled out the dough to about a half-inch thick, as instructed. The problem was, once baked, my "biscuits" were still only a half-inch thick.
They didn't look anything like my mother's. I let them cool a bit, and broke off a piece. It was good; almost like a shortbread. I added the glaze.
They were delicious, but they were not biscuits.
I recalled that the English refer to cookies as "biscuits," so maybe I was confusing these with one of my mother's many other creations.
It wasn't until I was typing the recipe for this week's column that I realized what I had done wrong; I forgot to add the baking soda. I've seen recipes for biscuits without baking soda, but they usually use a lot more baking powder.
While I didn't end up with a tender, flaky biscuit, I did get a delicious, shortbread style cookie.
So call it what you will a mistake, luck, serendipity. I'm calling them Lemon Bursts.
(And don't fret. As soon as I get my eyes checked, I'll make sure to share the original biscuit recipe in an upcoming column.)
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons lemon zest
1/2 cup shortening
1 cup sifted powdered sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon milk, plus additional if needed
Preheat oven to 450 degrees.
Combine flour, sugar, baking powder, lemon zest and salt in a large bowl. Add shortening and cut into dry mixture with a pastry blender or fork until small crumbs form, as if making pie dough. In a small bowl, combine buttermilk and mayonnaise and stir until well blended.
Add all at once to first mixture, and stir with a fork until combined. Turn out onto a floured surface and knead 10-12 times until smooth.
Roll out to 1/2-inch thickness. Cut out into rounds about 1 1/2 inches thick. Place on an ungreased cookie sheet and bake for about 10 minutes until golden brown. Remove to a rack to cool. Drizzle with lemon glaze.
To make glaze, combine all of the ingredients and stir. Add more milk, 1 teaspoon at a time, if needed to achieve a thin enough consistency to drizzle over cookies.
Let cookies air dry until glaze is set. Store in an airtight container.
Check out more Comfort & Joy recipes at www.tnonline.com/lifestyle/comfort-and-joy.