Lemon Cookies

Another guest post by the infamous twin sister (see her Black Bean Burgers below.) And the first dessert post on this website, which is crazy, because baking desserts is my favorite thing to do. I present to you: LEMON COOKIES!

These lemons cookies are so, so, so good. I’m definitely a chocolate lover, but these cookies don’t make me miss chocolate chips. These cookies have a shortbread quality to them, and when paired with the fresh lemon flavor, they are the perfect dessert.
Lemon-Crinkles2-jpg
                                                          Photo from original recipe, Mel’s Kitchen Cafe

Recipe from Mel’s Kitchen Cafe [makes 2-3 dozen]
1/2 cup (8 tablespoons) butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

1. Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment, or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

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