by Chef Scotty

joshua powell, MD

So you're a board certified medical doctor specializing in Ophthalmology, with an independent practice in Norman, a sweetheart of a man, can speak at least three languages fluently, dabbles on the electric guitar, in a loving relationship, has the perfect body....AND a stud in the kitchen... you must be Josh Powell. God I love this man.

My first contact with Josh and his cooking (well, mainly baking) happened a few years ago during a birthday float trip down the Illinois River, he and our group of friends planned for my birthday. Josh baked all night the night before, the most amazing Vanilla Bean cupcakes with a *hot pink* Champagne butter-cream icing. Champagne butter cream.... as in BOOM. Not only were these cupcakes tasty and beautiful, but he even found the most amazing, designer, paper cupcake cups, and transported them in handy disposable cupcake boxes with foam lining to protect them while traveling. I was like... he didn't "half-ass" anything. The whole presentation was perfection, and that was my "we are fam-i-ly" moment. 

Tonight I get to chitty chat with Josh about all the wonderful things he does in his kitchen. We cover la dolce vita, but also get into homemade stocks, a little snack we call "CRACK",  cooking for his partners, and and MY favorite Josh Powell treat... his lemon tea cookies. Tuck in guys and gals.. you're going to love these!


11-1/4 ounces All Purpose Flour

5-1/4 ounces Sugar

1/4 teaspoon Kosher salt

8 ounces good quality sweet butter

2 large room temperature egg yolks

2 teaspoons vanilla

1 heaping teaspoon fresh lemon zest.

  • in a bowl combine the flour, salt, zest, and whisk thoroughly 
  • in another bowl, and with an electric mixer,  whip the butter and sugar until pale and fluffy. Add the egg yolks one at a time, along with the vanilla and lemon zest. Because there is no leaving agent, really beat well to full "fluffiness".
  • on low, slowly add in the dry flour mixture until fully combined.
  • turn the dough out onto plastic wrap, form into a ball, and wrap tightly. chill for 3 hours. Take the dough out, and on a lightly floured work surface, roll out to 1/4" thickness, and cut with round or flutted cookie cutter. You know, tea cookie size; 'cause you're a lady.
  • preheat your oven to 375 degree. Place on a cookie sheet, and bake 10-13 minutes.
  • After cookies have baked and cooled, coat in the sweet lemon glaze.


8 ounces sifted confectioner sugar

2-3 tablespoons fresh lemon juice

1/2 teaspoon good quality vanilla extract

  • mix into a tangy sweet glaze, and start coating/drizzling.... and eating.