Glazed Lemon Cookies

This recipe is adapted from the Perfect Toffee Cookies recipe to make a lemon cookie that my son and mother-in-law agree is "yumtastic!"

Cookies

1 stick unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp lemon juice
Zest of 2 lemons, approximately 1 Tbsp
1/4 cup lemon curd
1-1/2 cup all purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
3 Tbsp lemon instant pudding mix

Preheat convection oven to 325. Cream together the butter and sugars. Mix in the egg, vanilla, and lemon juice until smooth, then add the zest and curd. Slowly stir in the dry ingredients until thoroughly incorporated. Use a medium cookie scoop to drop onto parchment paper on cookie sheets. Bake for 12 minutes. Cool thoroughly on wire racks while you prepare the glaze.

Glaze

2 cups confectioners sugar
1/4 cup lemon juice

Wisk together the sugar and lemon juice until smooth. Add a little more juice and sugar as needed to get your preferred texture and taste. Brush onto cooled cookies. Let harden before eating.

Italian Beef Sliders

2 lb rump roast
Salt and pepper, mixed, enough to cover roast
1/2 stick (4 Tbsp) salted butter, softened
1/2 cup brown gravy mix
1 packet Italian dressing mix
2 Tbsp golden balsamic vinegar
1 can beef consomme
1 tsp minced garlic
1 Tbsp Worcestershire sauce
1/4 cup dried chopped onions

Sprinkle salt and pepper all over the roast and pat it on. Place roast in crockpot. Smear the softened butter over top of roast. Combine remaining ingredients and pour over beef. Cook on low for 8-10 hours. Remove beef from crockpot. Scrape off any fatty sides. Shred beef, then stir in just enough of the cooking sauce to moisten thoroughly without being drippy. Serve in buttered, toasted slider rolls.

Viking approved!