Yesterday, Andrew helped move his brother into a "grown-up" apartment (Congrats, Tim!), and I caught up on all the laundry and housework that was neglected due to vacation. That's always a kick in the...
Today, we stopped to browse at The Dump, but that was about the extent of our activity. (Once I told Rachel that she should try "the dump" when she was looking for new apartment furniture. I guess clarification is necessary when you name your furniture store after a trash collection facility.)
Annnyway.
I started pinning yesterday. So many pretty, want-it, love-it and delicious things on that site! Among them - "Lemon Crinkle Cookies." The recipe is from an LDS lifestyle magazine's website, which is not normally where I find recipes, but... YUM. They are so good.
They're a pretty basic butter cookie with just a hint of lemon. The directions below are "by" me, so feel free to click on over to the original site for the original directions. ;)
Ours are not as pretty as the picture on the website.
It doesn't matter because they are still delicious.
It doesn't matter because they are still delicious.
Lemon Crinkle Cookies
(makes about 2 dozen)
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
(makes about 2 dozen)
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 T lemon juice (fresh)
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup AP flour
1/2 cup powdered sugar
1 whole egg
1 tsp lemon zest
1 T lemon juice (fresh)
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup AP flour
1/2 cup powdered sugar
Preheat oven to 350.
Prep:
-In a medium bowl, combine flour, baking powder, baking soda and salt.
-In a small bowl, combine vanilla, egg, lemon zest and lemon juice.
-Sprinkle powdered sugar on a plate and set aside.
-In a small bowl, combine vanilla, egg, lemon zest and lemon juice.
-Sprinkle powdered sugar on a plate and set aside.
1. In a stand mixer, cream butter and granulated sugar.
2. Add in the vanilla, egg, lemon zest and juice mixture.
3. Slowly add in dry mixture. (Scrape sides and re-mix if necessary.)
4. Scoop heaping teaspoons of batter and roll in powdered sugar, coating each cookie and forming into a ball.
5. Place coated cookies on greased cookie sheet.
6. Bake 9-11 minutes, watching for cookies to have a matte appearance and become slightly brown around the edges.
7. Cool 2-3 minutes on cookie sheet and transfer to wire rack.
Enjoy!
A batch of fresh cookies in the house sure does help Monday come easier.
I went to Target last week and they had the mini fridges out--the final nail in the coffin of my beloved summertime Athens :(
ReplyDeleteI love to Pin! If you don't mind me following your pins, send me your link.
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