Lions and Cookies, OH My!!

Saturday, March 3, 2012

March came in like a lion, not only in weather but in the attitude of our home. My sidekicks were a bit cranky and I was a bit cranky. When I picked Samantha up from school I decided we needed something to cheer us all up so we tried a new cookie recipe I found on Pinterest. They were so yummy and so easy, they tasted like lemon bars in cookie form. The girls helped me make them, Hunter was doing his homework so we promised him the first cookie.

The mood in our house quickly changed and we all had fun being together in the kitchen. I may have to pin a few more cookie recipes to keep on hand for a cranky day.

And because I know you want the recipe.

Lemon Crinkle Cookies (original recipe here)
Makes 2-3 dozen

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. Grease light colored baking sheets with non-stick cooking spray 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.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.


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