What better way to enjoy a wholesome murder mystery than with a cup of orange pekoe tea and delicious Lemon Tea Cakes made with love? Step into the world of cozy mystery author Karen Rose Smith by baking a batch of “Aunt Iris’ Famous Lemon Tea Cakes”, a much-loved recipe from saucy senior B&B co-owner/murder suspect Aunt Iris in Smith’s novel Murder With Lemon Tea Cakes. Set in Daisy’s Tea Garden, an old Victorian B&B in the heart of Pennsylvania’s Amish country, the story follows Daisy, widowed mom of two teenagers and co-owner of the B&B, as she teams up with former detective turned furniture store owner Jonas Groft to catch a killer and clear her aunt’s name.
Iris’s Lemon Tea Cakes
Preheat oven to 375 degrees
1 cup butter, softened
1½ cups granulated sugar (plus 2 tablespoons to garnish the baked cookies)
2 teaspoons lemon zest
½ teaspoon salt
2½ teaspoons baking powder
1 teaspoon lemon extract
3 cups flour
- Cream softened butter and granulated sugar until fluffy.
- Add eggs and beat until smooth.
- Add lemon zest and mix again.
- Add salt, baking powder, and lemon extract, and mix well with mixer.
- When you add the flour next, do it in ½-cup portions so batter is thoroughly mixed and smooth.
- Drop rounded tablespoons of batter onto a well-greased cookie sheet. (I don’t use non-stick)
- Make sure there is space around each cookie because they grow.
- Bake at 375 degrees for 11–12 minutes until golden brown around the edges.
- When you remove cookies from the oven, sprinkle with granulated sugar. Then quickly remove them from the pan and cool.
Makes about 34 cookies.
About Karen Rose Smith:
Karen Rose Smith is the author of seven Caprice De Luca home-staging mysteries. Married to her college sweetheart, Karen has convinced her husband that felines can make purr-fect housemates. They share their home in the Susquehanna Valley of Pennsylvania with their three rescued cats. For more about Karen, please visit her website www.karenrosesmithmysteries.com.