Thursday, July 24, 2008
Crisp Lemon Cookies 2
Still not quite satisfied with my last attempt, I played around with the previous recipe and came out with Crisp Lemon Cookies 2. I like this recipe better because this cookies turned out to be real crispy. It would be great with some added lemon zest to kick up the flavor even more. Since the previous cookies I made it really kids friendly (bear shape with color sugar and sprinkles), I decided to try another pattern on this. Great with a cup of coffee!
1 1/2 cup self-raising flour
1/4 tsp. salt
1/2 cup powdered sugar
1/2 cup or 1 stick of butter, softened
2 tsp. Pure lemon extract
1/2 tsp. Pure vanilla extract
1 Tbsp. milk
1. In a food processor, add in (A). Pulse to combine.
2. Then, add in (B) and process until a dough is formed. Take it out on a lightly flour surface and give it a few kneads. Roll to 1/4 inch thickness and cut with a cookie cutter or pastry crimper. (Note: the dough will be soft, you need to transfer the cookie with a scraper or you can refrigerate the cookie dough for at least 30 mins. before rolling.)
3. Place on a parchment lined baking pan and bake in preheated 350'F oven for 15-17 minutes or until lightly brown on edges.
I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty.