Darn Italy and its endless gelato shops.
There is a cart in every piazza and a shop on every corner. And when you are touring Rome in the dead of summer, led by a dad with olympic speedwalking potential and a mom who is a born-again tour guide, you NEED sustenance.
And while I am usually a chocolate-EVERYTHING kinda girl . . . there is nothing better in the heat than lemon gelato. We’d have it as a pre-lunch snack. A mid-afternoon snack. And don’t forget dessert! Is having gelato three times a day too much?
Ah well. Now, whenever I think of a lemon treat, I’m transported back to just outside the colosseum, to Vatican City, or to St. Peter’s Basilica, where I had to listen to my little brother chant “slow and steady, slow and steady” up 551 steps.
Food has a way of doing that to you, eh? What’s your memory food???
Lemon Sugar Cookie Dough
This eggless, edible lemon sugar cookie dough is one of my favorites. It has that rich, vanilla-flavored dough, just like traditional cookie dough. But it’s a little bit lighter and this recipe gives it that lemon tang.
David is over the moon for lemon heads, so we also threw some of those on top of the lemon cookie dough. Personally, I preferred the cookie dough with just some sprinkles of sugar on top. The sugar gave the cookie dough just a bit of sweet crunch, just like a lemon cookie. 🙂
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be crispier and chewier, instead of soft, because of the missing eggs. But the resulting lemon cookies are especially good when they are fresh out of the oven and warm!
Alternatively, just toss the lemon sugar cookie dough in the freezer and pull it out to thaw when you’re having a craving!