2 TBS fresh lemon juice (or kind in the little lemon squeeze bottle)
1 tsp vanilla extract
1/2 cup buttermilk
Lemon and Cherry-Lemon Buttercream Icing
1/2 cup Crisco
2 cups powdered sugar
1 TBS water (maybe)
1/2 tsp vanilla extract
1/2 tsp lemon zest
2 TBS lemon juice
4 TBS Cherry Jam, jelly or preserves
In a medium bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, beat butter, sugar and lemon zest until smooth. Add egg, lemon juice and vanilla, mixing until blended. The batter may look slightly curdled, but don’t worry about it. On low speed, add half of the flour mixture until incorporated. Mix in buttermilk and then add the rest of the flour mixture mixing until smooth again.
Using an ice cream scoop, drop batter onto a parchment lined baking sheets, making sure the cookies are about 3 inches apart from each other. They expand a good amount so you don’t want them to run into each other- I went with 6 cookies on each sheet just to play it safe. Bake the cookies one sheet at a time for about 10-12 minutes, or until the top feels firm and edges are just barely brown. Cool the cookies for a good 10 minutes before transferring them to a cooling rack.
Cream crisco, vanilla extract and lemon zest. Beat in powdered sugar. Mix in lemon juice- add water if consistency is too thick still. If making the Cherry-Lemon Buttercream, mix in cherry jam.
To fill the cookies, turn half upside down. Use a spatula or butter knife to spread each cookie with filling. Place the other cookie bottom side down onto the filling (the filling should be touching the bottoms of both cookies, so the rounded tops are visible).