Out of the blue, my husband said to me,

“Did you know I can’t wear white now? I can’t wear white pants or white shoes.”

“Actually, I did know that. However, that statement is not entirely true. You may sport ‘winter white’ from now until Memorial Day.
It’s the rule.”

I have a variety of comments regarding this little conversation.
First of all, he owns no white to wear. His favorite “color” is black. When I met him, this sweet man’s wardrobe consisted only of black shirts and pants, and ONE pair of jeans.
We have made significant improvements in that department. However, he’s still donning no white. And, I would never approve of white pants nor white shoes for this gentleman of mine.
Second of all, I have a bone to pick with the so-called social etiquette rules “they” have created. The definition of white, as stated above, expands far beyond the snow white that is eschewed beyond the summer months. Winter white is approved, and quite elegant from November through March. I like to refer to this color as bone.
It’s an incredibly complex creamy white, lacking yellow, exhibiting nude and cool brownish-grey tones. It’s actually quite exquisite.

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All that to say, I feel the same about white in the winter as I do about lemons.
Yes, the entire soliloquy above DOES somehow relate to food and the posted recipe of the day.
Here’s how I tie it all together:
Lemons are typically thought of as a refreshing summer fruit. I do believe, though, just as winter white, lemons can and should be enjoyed all year long. Perhaps not in an ice cold lemonade, but in pretty much everything else. It’s citrus fresh scent and underlying tang pair well with almost anything.

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I shall prove my point in the lovely production of Lemon Cream Cake Cookies, iced in delight and sprinkled with a bit of zesty zing.

The sweet creamy tart flavor is immaculate, as is the texture ~ reaching that of bagel perfection ~ chewy on the inside with just a hint of an even chewier texture on the outer crust.

You’ll love them, sipping on tea and donning your winter whites.

Lemon Cream Cake Cookies

2 1/2 cup all-purpose flour
1 cup sugar
1/2 cup (8 Tbs.) butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup fresh lemon juice
1 large egg, room temperature
2 Tbs. lemon zest + for garnish and decoration
2 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. sea salt

3/4 cup powdered sugar
2 tsp. whole milk
2 tsp. fresh lemon juice

Cream together butter and cream cheese until nice and smooth. Add sugar and continue beating/creaming while adding the lemon juice, egg, and vanilla (one at a time) until VERY light and fluffy. This will take about 7-8 minutes.
Meanwhile, whisk together the flour, cornstarch, baking soda, salt, and lemon zest. Fold into the creamed and very airy mixture.
Chill for 2-3 hours.

Preheat the oven to 350 degrees.
Using a melon baller or spoon, scoop the dough into 1-2″ diameter half-balls and bake for about 13 minutes.
Remove from the oven and while hot, create a divot in the center of each cake cookie using the back of a spoon.

Whisk together the powdered sugar, milk, and lemon juice until smooth.

Once the cookies are cool, drizzle the icing in the center of each divot.

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