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1
First, make the grits. In a large coffee mug or deep cup, stir together the grits and water. Microwave on high for 90 seconds, watching to make sure it doesn't overflow the cup. After 90 seconds, stir, then heat another 30 seconds. If any part of the grits or water boils over, start over with another batch of grits and water. You need all of the liquid for this recipe.
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2
Pour the grits into a medium bowl and stir to cool while gathering the other ingredients. When the grits have cooled slightly, add the butter and sugar. Stir together very well (the butter will melt completely), then stir in the egg and lemon zest. Next, sprinkle the flour, baking powder and salt over the mixture and stir gently to combine (do not over-mix).
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3
Cover the bowl with plastic wrap, put it into the refrigerator and chill the mixture for at least 2 hours, or overnight.
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4
When ready to bake, preheat the oven to 350 F. Divide the dough into 6 large scoops and space them evenly on a parchment or Silpat lined cookie sheet. Bake for 17-20 minutes, until the bottoms start to turn golden and the cookie can easily be lifted off the sheet. Remove pan from oven and let cookies cool completely before frosting.
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5
To make the frosting, beat together the butter, powdered sugar and lemon juice in a small bowl. Add extra lemon juice if needed to thin it out. Frost the cookies when they're cool. Sprinkle yellow sugar over the frosting if desired. Serve!
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6
Notes: I made my own yellow sparkling sugar. I bought plain large sugar crystals, poured 1 tablespoon into a small bowl, and added 1 drop of yellow food dye. Stir to combine, then decorate!
