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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Sugar Snaps Recipe

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This recipe for Lemon Sugar Snaps is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tablespoons (1 stick) unsalted butter (room temp)
3/4 cup superfine sugar (or regular sugar)
1 large egg yolk
Finely ground zest of 1 lemon or lime = 1 TBSP.
1 T. pure lemon extract (keep in for lime cookies)
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
Directions:
Directions:
1. Preheat the oven to 350 degrees F. Lightly butter two baking sheets.

2. In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg yolk, lemon zest and lemon extract, and mix well.

3. Add the flour and salt, and blend on low speed until all the dry ingredients are moistened. Scrape down the sides of the bowl as needed, and blend to form a smooth, thick batter.

4. Drop heaping teaspoons of the dough, at least 2 inches apart, onto the prepared baking sheets. Bake, rotating the sheets once, until the cookies are very lightly colored around the edges, 12 to 15 minutes.

5. Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes; then transfer them to a wire cake rack to cool completely.
Number Of Servings:
Number Of Servings:
2 dozen cookies

 

 

 

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