Lemon Jumbos

It's too hot to go outside - amend that - it's too humid for me! So I just bake and it is comfortable in here! One batch makes 24 cookies and they freeze very well. Now for a glass of fresh lemonade with the left over juice. 

 

Click on image to taste the lemon zest

Jumbos on Independence Day

I made these last January and felt very ambitious this morning.  If you would like to know more about them please check in to my old blog of the procedure here.    Lemon Jumbos

These are some of today's freshly made. Of course several are missing - as should be! I think we have a couple left.

Meanwhile out on the lake kids and kayaks, parents and canoes, and sightseers were "out there" enjoying the good weather.

Our own family went fishing.

Well not all of us. Son-in-law needed a good nap after our porch picnic. 

No hustle-bustle and just great relaxing day for all. We enjoy our simple country-style living. 

click on image to view larger

JUMBOS!

To tell the truth, this recipe wore me out! I was trying to replicate an old recipe that my grandmother used. The recipe is lost, but the memories aren't. The cookies were large, very large. They were crispy on the outside edges and softer in the middle. The main thing I remember is that they were very lemony and very sugary. She kept them in a large grey tin marked "Cookies" under her kitchen sink. It seems as if they were always there.  I think these gems come close. 

I used a fine grate to zest my lemons. I used my old pastry blender to incorporate the zest into the sugar. 

I used an electric juicer to obtain the juice that was called for. There was a lot of juice left over, so I froze it.

Then the Big Red Workhorse was put to use. When all mixed, the dough had to go into the refrigerator for an hour to become firm. The next step was to scoop up and roll some dough into 6 large balls, then roll each ball in the sugared zest, then press each down on the baking sheet with a small bowl. It seemed to take forever for them to bake the 14 minutes while I washed some of the dishes. 

It seemed to be a long five minute wait for them to be ready to remove from the sheet.

Next, the entire process was again begun. Four times. I’m glad I timed each batch in the oven and watched as the temperature remained steady. I really think it was important. 

If there were some way to share these you would be appalled at their deliciousness! Oh my GOSH!  

please click on cookie to taste  

I have each one stored in its own sealed bag. Too much of a good thing is not good, don’t you know! One at a time, and once in a while they will leave their wrap and be enjoyed like a fine wine. Hopefully.