Wednesday, December 19, 2012

lemon crinkle cookies

I made these cookies over the summer, and I fell in love.
Unfortunately, I couldn't do a post on them.  I tried to squeeze all of the cookies onto one baking sheet, and they all baked together into one, big, ugly lemon crinkle cookie.
Nonetheless, I enjoyed my big, mess-of-a-cookie wholeheartedly -- and vowed to always use two baking sheets.


I made these for my lemon-loving friend Emilia.  She is sensible, cheerful, and full of sunshine -- just like these lemon cookies.  She has always been there to accompany me on runs and she shares my love of wrapping presents.  On Friday, we spent about two and a half hours sitting on the floor of my bedroom wrapping presents and making little gift tags.  She's also super sweet and gives the best advice (hello, these cookies are rolled generously in powdered sugar).


Even the biggest chocoholics out there will fall head-over-heels for these mouth-watering, refreshing lemon cookies.  Winter is the perfect time to take advantage of all of the citrus that is in season -- not to mention that these cookies can put a good dose of sunshine into even the most blustery winter days. Oh, and if that's not enough reason for you to get off of your computer and bake these now -- your hands will smell heavenly after zesting all those lemons.

With love,
Erica


Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Line light colored baking sheets with parchment paper and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

From Wit & Whistle

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