The Great Cookie Experiment- Crisp Lemon Sugar Cookies
I mentioned last week that I had finally come to the end of the cookie recipes that I had saved for years and years and never made. I can now say that I have made them all, and thrown the yucky ones out! This is not the end of the Great Cookie Experiment, however, because, knowing this day would come, I added some more recipes around Christmastime. My family isn’t tired of home-baked cookies every week, and I’m still having fun, so I figured I could just extend things for now. Taste of Home Magazine came out with a magazine issue called Best-Loved Cookies and Bars in 2009. I started testing their recipes when I started back in May or June last year, and I figured I could test out a few more. I love Taste of Home magazine, and trust their recipes will be tasty, and fun. Even then, I’ve found some of their recipes to be a bit unpredictable.
But not this recipe! This cookie was delicious! My husband has three favorite flavors of cookie, candy, ice cream, whatever. He loves lemon, cherry, and peanut butter- the last two especially when paired with chocolate. Any cookie that features those three flavors is going to catch his interest, and hopefully his approval. He loved this recipe. I will definitely be making them again. The cookies had a mellow lemon taste, and were pleasantly crispy and light. It made a lot, so they lasted for a few days, much to the pleasure of everyone in the family.
There are a few things that I would change or try as a variation, however. The recipe calls for rolling the cookies in balls, then smashing them flat with a sugared glass. The result was that the cookie had ragged edges that weren’t terribly attractive. I wonder if it would work as a cut-out cookie instead, or even better, rolled into a log, chilled and sliced. Both would even out the edges of the cookie so they didn’t look quite so ragged. The other I may try as a variation. I mentioned that the lemon was very mellow. For a more intense lemon flavor it might be nice to mix powdered sugar and lemon juice into a glaze and then drizzle it or spread it on the cookie.
I would give this cookie a check plus- go make it!
Crisp Lemon Sugar Cookies
½ cup butter, softened
½ cup butter-flavored shortening
1 cup sugar
1 Tbl milk
2 tsp lemon extract
1 tsp vanilla extract
2 ½ cups flour
¾ tsp salt
½ tsp baking soda
Cream butter, shortening, and sugar together until light and fluffy. Beat in the egg, milk, and extracts. Combine flour, salt and baking soda- gradually add to creamed mixture. Shape into 1 inch balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 400 for 9-11 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 6 ½ dozen