High Tea Lemon Cookies

Today . . . I feel “happy.”

2 good reasons.

2 good cookies.


These cookies . . . bring out my happy.

LOVE IS . . .

My husband brings out my happy.

I’ve been married to the same great man for almost 36 years.  Marriage isn’t easy. Anything worthwhile isn’t easy.

I’ve learned a few things over those years . . .

You must get up every morning & strive to make your partner feel “loved.”

You must “give” more than you take.

You must ask for “forgiveness” & you must also “forgive.”

You must not just listen, but “hear.”

You must always “remember,” that the grass is not greener on the other side. Make your own grass greener!

You can be mad, but not mean.

You can have space, but not secrets.

You can’t expect more than you give.

Then . . . you will be “happy.”


If you want sweet, you must give sweet.


2 good cookies = “Happy”

Make some of your own Happy for Valentine’s Day!





High Tea Lemon Cookies

Recipe: Sadie’s little Black Recipe Book

  • Yield: 5 dozen 1x


  • 2 cups butter, at room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups cornstarch (this is not a typo)
  • Lemon Glaze:
  • 4 tablespoons butter, softened
  • 3/4 teaspoon grated lemon zest (get zest from lemon before juicing)
  • 1/4 to 1/3 cup lemon juice
  • 2 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined.
  3. DO NOT refrigerate.
  4. Roll by hand into 1-inch balls or use a well packed scoop, placing cookies about an inch apart on an engrossed cookie sheet or split, as they do not spread much during baking. (Dough will be slightly sticky)
  5. Bake 12 to 15 minutes or until bottom edges are light brown. Cool on wire racks before frosting with the lemon glaze.
  6. For the Glaze:
  7. In a medium bowl combine butter, zest, juice, and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle generous amount of glaze over cookies.
  8. *Cookies are also delicious rolled in powdered sugar instead.


* For best results when using Lemons, choose the largest lemon you can find and roll it on the counter for about a minute before juicing, in order to get as much juice as possible.

*Zest only the yellow part of the lemon peel, the white portion is bitter.


  • Shauna - 02/10/2015 - 4:11 pm

    Your High Tea lemon cookies are so cute! Where did you get the cute cute hearts to decorate the tops?ReplyCancel

  • Terri - 02/11/2015 - 9:38 am

    Hi there, I love your advice and I love this recipe, do these cookies really have no egg in them? What is the consistency like?

    Thank you.ReplyCancel

  • Bran - 02/12/2015 - 11:17 pm

    Mom. I LOVE THIS POST. That is some great advice, and the best things to remember. I have been so lucky to watch you two love each other like you do. Because I’ve made some marriage mistakes, this made me tear up. I’m so grateful for true, honest real posts like this to touch my hearts! I love you so much Mom. HAPPY VALENTINE’S DAY.ReplyCancel

  • kathy - 02/17/2015 - 7:22 am

    LOVE anything lemon! These are simply divine – so melty! I read your “happy” advice over and over – great reminders! You’re amazing…..thank you!ReplyCancel

  • Wanda Hedgepath - 01/02/2016 - 3:02 pm

    Hi. Could you tell me if these lemon cookies are the equivalent of Italian lemon drop cookies. I have been searching for a recipe that is authentic and does not simply use lemon extract. I would appreciate any suggestions or a recipe for them if you know of one.
    Happy New Years. Wanda H.ReplyCancel

    • Get Off Your Butt and BAKE - 01/08/2016 - 11:58 am

      Hi Wanda,

      Gee, I wish I could tell you for sure. I haven’t made Italian lemon drop cookies, but they sound really good!
      Give these a try though, they literally melt in your mouth.