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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 10 |
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The addition of crushed lemon-drops adds a light crunch that makes this cookie distinct from most lemon cookies. The result is like a crackle cookie withe chewy bits of tart lemon chips. My family has a long standing tradition of baking cookies for a growing list of family and friends. Baking begins the day after Thanksgiving (while most folks are shopping) and continues right up to Christmas Eve. This recipe comes from a cookbook given to me by my my dear friend Rita L. If properly stored , the cookies keep for two weeks making it well suited for cookie trays. Preparation time uncludes 30 minutes to freeze dough. Please note that because of the candy in the dough, these are very hot and sticky on first removing from the oven. Please take caution. Ingredients:
1/4 cup unsalted butter |
1 cup sugar |
1 large egg |
2 lemons, zest of (finely grated) |
2/3 cup all-purpose flour |
1/4 teaspoon baking soda |
1 pinch salt |
yellow food coloring (optional) |
2 ounces lemon drop candies, crushed (1/3 cup) |
1/3 cup sugar |
Directions:
1. Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
2. Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
3. Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
4. Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
5. Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
6. Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
7. Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
8. Bake cookies until they are lightly golden, 9-10 minutes.
9. After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.
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