The other day, I made Lemon Drop Cookies. Today my sister made tiny Tina Fey glasses out of paper for me to put on the cookies. And thus, the lemon drop cookies have been renamed Liz Lemons.
Kathy Phan is so creative!
pictures of food
Archives for category: cookies
I love lemon, and these taste like lemon bars! Next time I think I will add an extra half a lemon’s worth of juice in. Remember to use organic lemons, so much tastier.
Lemon Drop Cookies from Kris Holechek’s Nom Nom Nom Blog / The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads book.
Lemon Drop Cookies
Prep time: 15 minutes
1/2 cup margarine, softened (this recipe is originally vegan but I didn’t have any margarine, so I just used butter)
1/2 cup shortening, room temp
3/4 cup sugar
juice from 1 lemon
2 teas. lemon zest
2 cups flour
1 1/2 cups powdered sugar for coating
Preheat oven to 375. Prepare a cookie sheet with a sheet of parchment paper.
In a large bowl, cream together the margarine and shortening until smooth. Mix sugar to combine, then incorporate lemon juice and zest. Add flour in small batches until well incorporated.
Spoon teaspoon sized balls of dough onto cookie sheet, about 1 inch apart. Bake for 8- 10 minutes until edges are set and are slightly browned. If baking both sheets at the same time, switch shelves halfway through. Remove from oven and let cool completely before coating each cookie in powdered sugar. To coat, us a fork to support each cookie and roll cookie on each side to coat in sugar. Store cooled cookies in an air-tight container at room temperature.
Makes 2 1/2 dozen cookies
*For best results, zest the lemon before juicing. You can use the small holes on a grater for a fine zest.
