2023 got off to a sad start, with my neighbor Wesley passing away on January 1. His battle with mesothelioma — a cancer caused by exposure to asbestos — was short but noble.
One of the interesting things about Wesley — and there are many — is that for more than 30 years he competed at the State Fair of Texas in various Creative Arts categories. He amassed an impressive collection of ribbons for his baked goods and other creations, including three Best of Show for his legendary cobblers.
I will always remember how on the day he started chemotherapy he showed up on my doorstep at 8 a.m. with a cake that he’d been practicing for the 2022 State Fair — a delicious carrot cake. It was a sweet and unexpected gesture of thanks for some meals I’d brought to his family. He went to the State Fair that weekend and won more ribbons for his collection, and went the next weekend with his son Calvin who won several ribbons in the junior division, including a best of show for that carrot cake reimagined as muffins.
After he passed, I called his wife to offer some ways in which I might help with his funeral. She took me up on my offer to bake a favorite cookie of Wesley’s to share with friends at their house after the funeral, and sent me his prize-winning recipe for Lemon Cookies. She wasn’t sure whether the cookies won first place or Best of Show, but everyone agreed they should be Best of Show, and I’m going with that.
I followed the recipe exactly, and they came out perfect. I think Wesley would have been pleased.
- ¾ cup butter, softened
- ½ cup powdered sugar
- 1 tablespoon grated lemon peel
- 1 cup flour
- ½ cup cornstarch
- ½ cup varied colored sugars (I used a mix of yellow and white)
- For the icing:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon grated lemon peel
- In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch in separate bowl and gradually add to creamed mixture until it is mixed well. Cover and refrigerate for 1 hour.
- Shape into 1-3/4 inch diameter roll on parchment paper and roll in colored sugars. Refrigerate 2-3 hours until firm. Unwrap and cut into ¼ inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees 9-11 minutes, or until edges are slightly brown. Cool 3 minutes then remove to wire rack to completely cool.
- In a small bowl, combine icing ingredients. Spread over cookies.
- Yield: 28 cookies
Chilled log rolled in colored sugar
Sliced and ready to bake
Voila! Delicious, tender lemon cookies
