>Lemon Snaps

>From the We Energies Cookie Book, 80th Anniversary edition

2/3 cup butter, softened (works best for me with 1/3 cup margarine and 1/3 cup butter)
1 cup granulated sugar
1 egg
1 egg yolk
2 Tablespoons lemon juice
1/2 teaspoon freshly grated lemon rind
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
(cold water)

Cream butter; add sugar gradually. Blend well. Add egg and egg yolk, lemon juice and rind; beat until light and fluffy. Sift flour, baking powder and salt together. Add to creamed misture and mix thoroughly. Place dough in refrigerator to chill for several hours.

Preheat oven to 375 degrees F. Working with a small portion of dough at a time, roll out dough on a lightly floured surface and cut with a round cutter. Place onto greased cookie sheets. To make crackled surface, brush each cookie with cold water before baking. Bake at 375 for 12-15 minutes. Makes 5-7 dozen.

These were good: simple, tasty, good with coffee. I wonder if they might be better with frosting? Maybe a light powdered sugar frosting with a hint of lemon and a drop of yellow food coloring would do the trick. Anything too heavy or too rich would take away from the subtle lemon flavor.
I think I might try my rabbit-shaped cookie cutters next time, just for fun. I have at least three different sizes in bunny shapes. Who says cookies have to be round?

In other news, EcoWomen are holding an anniversary party to celebrate one year of their blogginess. Check it out here!

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