LEMON COOKIES
1 cup sugar
grated zest of 1 lemon YES! DO THE WORK!
1 stick butter (room temperature) NO MARGARINE!
2 1/2 cup sifted flour (I didn’t sift)
1 large egg (room temperature)
1 1/2 tbsp. lemon juice YES! USE AN HONEST-TO GOODNESS LEMON.
1 tsp. baking powder
1/2 tsp. salt
Additional sugar on which to roll cookie logs
Blend and beat together the zest, sugar, butter and egg. Add the flour, baking powder, salt and lemon juice. Blend well. Divide the mixture into 2 portions. On *foil, form each into a long cylinder. Wrap and chill for **several hours. When ready to bake, roll the dough in sugar and slice 1/4-inch thick. Place on buttered baking sheets, leaving room between each cookie. Bake at 400°F for 8 to 10 minutes.
Makes 2 1/2 dozen Large ones or 4 1/2 dozen small ones, depending on how long and broad your rolled dough cylinders are.
(*I used parchment paper instead of foil.) (**I chilled for 4 hours.)
~~~Cookie Contest~~~
What will win? Beauty? Texture? Flavor? The complexion is free of blemishes and bright, the shapes are varied, the bottoms are quite tan and they smell really nice! They also have a reputation for being easy.
 |
| Everyone has an old cheese slicer with the roller missing! |
 |
| You all have your favorite cookie sheet, correct? |
 |
| YES! The tan bottoms show they are fully baked. |
 |
| Well, we did have to taste a few. There are only about 48 left! |
And the winner is…..
FLAVOR!!!
The runner up is…..
TEXTURE!!!
Last but, oh well, never mind…..
BEAUTY!
click on cookie image to enjoy the view
No comments:
Post a Comment