Buttery Frosted Lemon Slice Cookies

 

I have recently become quite enamored with Fiori di Sicilia. And by enamoured, I mean COMPLETELY OBSESSED!

 This fragrant citrus-and-vanilla flavoring is traditionally used in Italian panettone, which is where I first discovered it. Since then, I’ve found myself adding it to just about everything I bake. Biscotti, sugar cookies, coffee cakes, you name it. The aroma alone is enough to make me swoon, and the flavor adds a delicate, almost magical quality that is difficult to describe until you’ve experienced it for yourself.

 

Of course, if you’ve followed this blog for any length of time, you already know about my affection for lemons. Between my obsession with lemon desserts and my newfound love affair with Fiori di Sicilia, it was only a matter of time before the two met in the same recipe.

(You can find this and other of my favorite products on my new Sur la Table storefront that you can find here. Check it out.) 

 These Frosted Lemon Slices are the result. Buttery, tender, and lightly crisp around the edges, they feature both lemon zest and lemon oil for bright citrus flavor. The addition of Fiori di Sicilia adds a subtle floral-citrus note that elevates these simple cookies into something truly special. Finished with a sweet lemon glaze, they’re the perfect summer treat alongside a cup of tea, a glass of lemonade, or your morning coffee. Have them for breakfast. Seriously, I will not judge.

Frosted Lemon Slices

  1¼ c. flour

¼ t. kosher salt

½ c. (1 stick) butter, softened

¼ c. plus 2 T. sugar

1 T. freshly grated lemon zest

½ t.Fiori de Sicilia

 ½ t. lemon oil

2 drops yellow food coloring

2 egg yolks

Glaze 

 1 c. confectioners’ sugar

1 T. freshly squeezed Meyer lemon juice

 1 drop yellow food coloring

 In the bowl of a stand mixer, beat the butter, sugar, lemon zest, Fiori di Sicilia, lemon oil, and food coloring on medium-high speed until light and fluffy, about 3 to 4 minutes.

Add the egg yolks, one at a time, beating well after each addition.

 Add the flour and kosher salt, mixing just until combined.

Shape the dough into a 12-inch log approximately 1¾ to 2 inches in diameter. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or until firm enough to slice.

 Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.

 Slice the chilled dough into ¼-inch rounds and arrange on the prepared baking sheet.

 Bake for 16 to 18 minutes, or until the edges are just beginning to turn golden. Transfer cookies to a wire rack and cool completely.

 To make the glaze, whisk together the confectioners’ sugar, lemon juice, and food coloring until smooth. Drizzle over the cooled cookies and allow the glaze to set before serving.

If you’ve never tried Fiori di Sicilia, I highly recommend seeking it out. Once you open the bottle and catch that intoxicating aroma, you’ll understand exactly why I’ve become so obsessed with it. As an Amazon Associate I earn from qualifying purchases.

Streusel-Topped Fresh Peach Muffins

 

Peach season is here, and there’s no better way to celebrate than with these Peach Streusel Muffins! Freshly baked, they fill the kitchen with an irresistible aroma and look stunning with their crumbly, nutty topping. These muffins are best enjoyed warm—pop them in the microwave for 30 seconds if they’ve cooled—and spread with a touch of butter to melt into the juicy peach chunks. 

The recipe calls for one cup of chopped peaches, which can be tricky to measure. I diced mine into half-inch pieces, using one large peach, which worked perfectly for that burst of summer flavor.Peach Streusel Muffins

 1 extra large egg

1 c. whole milk

¼ c. butter, melted

2/3 c. granulated sugar

¼ t. cinnamon

1 t. freshly squeezed lemon juice

¼ t. vanilla

2 c. flour

1 T. baking powder

1 c. unpeeled, diced peaches

Streusel Topping:

1/3 c. butter

¾ c. flour

1/3 c. firmly packed brown sugar

1 t. cinnamon

½ c. chopped walnuts

Prepare the streusel:

In a food processor, pulse butter, flour, sugar, and cinnamon until crumbly. Add walnuts and pulse once or twice to blend. Set aside.

 Preheat oven to 425ºF and position rack in the center.

 Grease a 6-count jumbo muffin tin or a 12-count regular muffin tin.

 In a large bowl, whisk egg and milk until combined. Add butter, sugar, cinnamon, lemon juice, and vanilla, whisking to blend.

 In a small bowl, whisk flour and baking powder. Add to wet ingredients, stirring just until combined—don’t overmix. Fold in peaches.

 Fill muffin tin wells 2/3 full (an ice cream scoop works great). Top each with streusel.

 Bake 20-25 minutes for regular muffins or 25-30 minutes for jumbo. Check near the end to ensure streusel doesn’t burn; cover with foil if needed.

 Enjoy within 48 hours or freeze.

As an Amazon Associate I earn from qualifying purchases.

 

Summer Plum Bread – A Sweet Seasonal Delight

 

As a kid, I turned my nose up at plums, but now I’m counting down the days to plum season. My mother’s legendary plum pies were the star of our annual Christmas boutique, with people lining up to snag a slice before they vanished. Those memories inspired me to dive into plum desserts as an adult, and this Summer Plum Bread is my first venture into turning that juicy, tart fruit into a quick bread. Let me tell you, it’s a game-changer.This loaf is a perfect escape from the usual banana or zucchini bread. It’s vibrant, slightly exotic, and screams summer with every bite. The plums add a juicy pop of flavor, balanced by the subtle warmth of orange oil and the satisfying crunch of Demerara sugar on top. It’s tender, moist, and just sweet enough to feel like a treat without overwhelming. Whether you’re serving it for breakfast, a mid-afternoon snack, or even dessert, this bread is a crowd-pleaser that’s as easy to make as it is delicious.

Summer Plum Bread

1 ½ c. pitted, chopped Melissa’s organic plums
1 T. flour
1 c. sugar
½ c. butter
½ t. vanilla extract
½ t. orange oil 
2 large eggs
1½ c. flour
½ t. salt
¼ t. baking soda
1/3 c. sour cream (not low fat)
¼ c. Demerara sugar

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with Baker’s Joy and set aside.

  In a medium bowl, toss chopped plums with 1 tablespoon of flour to coat; set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in vanilla extract and orange oil, then add eggs one at a time, mixing well.

Sift 1½ cups flour, salt, and baking soda into a separate bowl. With the mixer on low speed, alternate adding the dry mixture and sour cream to the egg mixture until smooth. Gently fold in the flour-coated plums.

Pour the batter into the prepared loaf pan and sprinkle Demerara sugar on top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

This bread is best enjoyed fresh, but it also freezes beautifully for those moments when you need a taste of summer in the off-season. Pair it with a cup of coffee or tea, and you’ve got a perfect moment of bliss.

As an Amazon Associate I earn from qualifying purchases.