Wednesday, August 29, 2012

Lemon Snaps

I can't seem to make these fast enough.  This batch is for Andree to take back to Montreal with her tomorrow. I have gone the extra mile and put a lemon and a half in to make sure I have 1/4 cup of lemon juice. It's worth it, they come out crisper and brighter tasting. Here's the recipe:

Lemon Snaps

In a bowl combine:

1 1/4 cup flour
3/4 cup sugar
1 tsp baking soda
1/8 tsp salt
1 tbsp lemon zest
3/8 cup oil (hint, there are 8 ounces in a cup)
1/4 cup lemon juice
1 tsp vanilla extract

Stir with a wooden spoon until it forms a ball of dough. Form into balls and flatten with a fork on parchment covered cookie sheet. Bake 12 minutes at 350┬║. Makes 12 to 24 cookies depending on size.

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