Sunday Baking: Lemon Cookies & A French Rosé

*** I received this wine as a sample. ***

Hello loyal readers! I’m sorry for not posting recently, but work has been all consuming. As you may remember, my day job involves working on federal policy and legislation, and a bill I’ve been working on for about 10 years is moving through both the House and the Senate. This is very exciting, but as there are still changes to be made, it also means a lot of early mornings and late nights. Unfortunately, that also means less time for blogging. Thankfully, though, I’ve still been able to open a few bottles of wine that I’ve been eager to share.

The last Sunday in May brought an end to the Memorial Day Congressional Recess, an end to the hottest May on record in DC. Hubby and I went into that weekend without having turned on the air conditioning, but since Sunday also meant baking night, he was convinced that we would cave and turn it on.   I think the only thing that really kept us from giving in was that the heat was supposed to break on Monday…that and the fact that I baked lemon cookies and opened a French Rosé, both of which were bright and refreshing in the humid summer heat.

2012 Côté Mas Sud de France Rosé Aurore with Soft and Chewy Lemon Cookies

2012 Côté Mas Sud de France Rosé Aurore with Soft and Chewy Lemon Cookies

It didn’t take me long to decide that this week’s cookies would be the Soft & Chewy Lemon Cookies were from Averie Cooks, a website that has become a go-to for cookie ideas.  For some reason, I associated lemon-flavored desserts with summer picnics. The dough seemed like it would be easy, and the cookies didn’t have a long baking time, so it was perfect for trying to make something summery, while having the oven on for as little time as possible.

The 2012 Côté Mas Sud de France Rosé Aurore (winery, snooth) by Domaines Paul Mas is from the Languedoc region of France and is made with 50% Grenache, 30% Cinsault, and 20% Syrah grapes. The wine was a bright pale-to-medium salmon pink. On the nose there were Bing cherries and tart strawberries and hints of something floral. In the mouth, there were tart strawberries with hints of cream and lime. The wine had a light-to-medium body with good acidity.

Is this worth a glass after work? It’s worth more than one!  What are you waiting for? At an SRP of $13, this bottle of wine is a steal. It’s a wine that has nice flavors that offer something other than just tartness and acidity, which is sometimes difficult to find in a dry rosé. The one warning I will give is that it goes down very easily, especially in the hot weather.

As for the Soft & Chewy Lemon Cookies, they did not disappoint. They were dense, but still had a slight fluffiness to them in the middle that made the strong lemon flavor a surprise with every bite. I dusted mine with some confectioners’ sugar to add a slightly more polished look.

Overall, the pairing was perfect. The brightness of the cookies mixed well with the citrus aspects of the wine, while the other characteristics of the wine enhanced the cookie flavors without getting lost in them. Normally, I only taste two cookies while baking…one when it’s hot and a second while it’s cooled off and I’m ready for my pairing. There may have been a couple of extras eaten in this batch though!

Question of the Day:  Do you enjoy dry rosé or do you associate all rose with the very sweet White Zinfandel-style?

Soft & Chewy Lemon Cookies
(*adapted from Avery Cooks: Recipes for the Sweet Teeth)
Yields: 2 dozen

Ingredients

  • 2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/4-1/2 teaspoon salt
  • 1/2 unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 egg, room temperature
  • 1 tablespoon lemon extract
  • 2 table spoons lemon zest
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • confectioners’ sugar for dusting (optional)
Averie Cooks Soft and Chewy Lemon Cookies.

Averie Cooks’ Soft and Chewy Lemon Cookies.

Directions

  • In mixer fitted with paddle attachment, cream butter (1 minute).
  • Add sugars and combine until pale and fluffy (1 minute).
  • Add egg and lemon extract. Beat until well combined (1-2 minutes).
  • Scrape down sides of bowl.
  • Add lemon zest and honey. Beat until well combined (1-2 minutes).
  • Scrape down sides of bowl again.
  • Add the flour, cornstarch, and salt.
  • Add baking soda, keeping the baking soda in a little mound.
  • Add lemon juice directly on top of baking soda. As long as your baking soda is good, it will bubble and foam (if it doesn’t, your baking soda is expired).
  • Beat on low until just combined (1 minute).
  • Divide dough in half and wrap each piece in plastic wrap. Refrigerate for at least 3 hours and up to days. Baking the unchilled dough will cause the cookies to spread, and you will have thinner, flatter cookies instead of slight puffs of lemon baked goodness.
  • Preheat oven to 350F.
  • Line cookie sheets with parchment or silicone mats.
  • Take a rounded tablespoon of chilled dough and roll between the palms of your hands to create 1-inch balls.
  • Place cookies on lined, chilled cookie sheets. Keep cookies about 1-2 inches apart.
  • Press to flatten slightly.
  • Bake for 10 minutes or until edges look like they have set. Overbaking will result in the undersides becoming too brown.
  • Let cookies set on baking sheet for 2-3 minutes before removing to a cooling rack.
  • Once the cookies are completely cooled, you can dust with confectioners’ sugar.

Suggested Retail Price: $13
Received as a sample.
Overall: 4.5 Corks

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