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Steve2 in LA

This isn't a drop cookie but it's thin, crispy and lemony. REC: Marc & Joyce's Lemon Cookies


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Joined: Feb 7, 2006

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Posted to Thread #6172 at 12:30 am on Mar 24, 2007

(I originally got this recipe from Marc in Seattle; the cookies are hugely popular any time I make them. Marc pays me to tell folks how good these are. He is, if nothing else, a popularity whore. Still, it's a damned fine cookie.)

Marc & Joyce's Lemon Cookies

cup (1 sticks) UNSALTED BUTTER, softened
1 cups SUGAR
1 tsp VANILLA EXTRACT
2 Tbsp grated LEMON ZEST
cup FRESH LEMON JUICE
1 cups ALL PURPOSE FLOUR
1 tsp BAKING POWDER
tsp BAKING SODA
tsp SALT
RAW SUGAR (optional)

Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.

Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.

Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze. Preheat the oven to 350 F.

Using a sharp knife, cut the logs into 1/8 inch thick slices and place 3 inches apart on ungreased baking sheets. Dip tops in raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.

Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely. Yields about 50 really yummy cookies.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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