DROP SUGAR COOKIES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour, sifted
2 teaspoons baking power
1/2 teaspoon salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
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Directions: |
Directions:Sift flour, baking powder and salt into a medium bowl and mix well.
Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.
Preheat the oven to 400º.
Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom class with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.
Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers or freeze for future use. |
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Number Of
Servings: |
Number Of
Servings:4 dozen |
Preparation
Time: |
Preparation
Time:30 minutes, chilling time 30 minutes |
Personal
Notes: |
Personal
Notes: To make cookies with a rich butterscotch flavor, substitute 3/4 cup firmly packed brown sugar for the granulated sugar and omit the lemon zest. Proceed with the recipe as directed, using granulated sugar for flattening the cookies.
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