So! I finally finished A Dance With Dragons, the fifth and last published book in the A Song of Ice and Fire book series by George R.R. Martin. I really, really, REALLY enjoyed this series and really, really, REALLY enjoyed not having to wait in between publish dates to excitedly start the next book in the series. And now I have to wait until, supposedly, some time next year for The Winds of Winter (the sixth book) to come out. Hurry up, GRRM!
Tonight is also the season finale of Game of Thrones, the TV adaptation of the book series. After last week’s Red Wedding episode, I’m really hoping something awesome will happen tonight (having to do with Joffrey, ahem), but I’m guessing they’ll wait until next season for that very special episode.
In celebration of finishing the books and tonight’s episode, I have prepared lemon cakes from the cookbook A Feast of Ice and Fire, gifted to me by my fantastic friend Adam. In the books, GRRM goes into great detail describing food – some sound amazing and others… not. The talented ladies from the popular blog The Inn at the Crossroads created this lovely cookbook of the yummy snacks and meals written about in the series. M is still finishing ADWD, and when he does I am planning on making a whole ASOIAF-themed meal, but until then, I decided on these treats. One of the characters in the book, Sansa, is pretty obsessed with lemon cakes. She gets all hot and bothered whenever they’re mentioned. And with good reason, too, apparently, they are DELICIOUS. Not too sweet (unless you put the glaze on them, which I did for about half of them), they are mildly lemony and zesty. They aren’t really cake-like, either – definitely more of a chewy cookie.
Elizabethan Lemon Cakes adapted from A Feast of Ice and Fire
Makes 24 cookies
2 1/2 cups flour
2 cups granulated sugar
6 tablespoons unsalted butter
Grated zest from 2 lemons
2 egg yolks
1/2 cup powdered sugar
2 teaspoons milk
1. Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet.
2. In a large bowl, combine the flour and granulated sugar. Cut in the butter, then add the zest and whole egg and yolks. Mix thoroughly until the dough is no longer sticky and can easily be shaped by hand.
3. Roll the dough into balls about 1 inch across and place them on the prepared baking sheet at least 2 inches apart, giving them room to spread as they bake.
4. Bake for 15 minutes until the tops of just slightly golden. Allow the cakes to cool for a minute before moving them to a cooling rack.
5. Mix the powdered sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the icing over the cookies.